Before starting, ensure all ingredients are prepped. Use chilled rice and have your garlic minced so that when the cooking begins, everything is at your fingertips—no rushing!

In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced chicken and season with a pinch of salt and pepper. Cook until the chicken is browned and cooked through, about 5-6 minutes. Remove the chicken and set it aside.

In the same skillet, add the sesame oil and minced garlic. Sauté for about 30 seconds until fragrant but not burned.

Toss in the mixed vegetables. Stir-fry for about 3-4 minutes, until they’re tender but still crisp.

Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble them until fully cooked.

Add the cooked chicken back into the skillet, followed by the chilled rice. Pour in the soy sauce and mix everything thoroughly, ensuring the rice is heated through and well combined. Allow it to cook for another 3-4 minutes, letting it crisp.

Once everything is combined and the rice is crispy to your liking, garnish with chopped green onions and serve immediately.