Heat 1 tablespoon vegetable oil in a large skillet over medium‑high heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside

Add remaining 1 tablespoon oil, then stir in garlic, diced white onion or frozen veggies; cook until tender, about 3–4 minutes

Push veggies aside and pour beaten eggs into the cleared space. Scramble until just set, then mix with the vegetables

Add cold rice and chicken back into the pan. Stir to combine thoroughly and spread the rice in an even layer; allow it to sit undisturbed for ~2–3 minutes to develop a slight crust on the bottom

Drizzle soy sauce and sesame oil over the rice, tossing to coat and heat through, about 1–2 minutes

Stir in chopped green onions (reserve some for garnish), adjust seasoning if desired, and serve immediately.