1. Chop the chicken into bite-sized cubes and dice vegetables, mince garlic, and whisk eggs.

2. Heat olive oil in a large nonstick skillet over medium-high heat, add chicken and cook until golden and cooked through, then remove and set aside.

3. Add sesame oil to the pan, pour in beaten eggs, scramble until just set, then remove and set aside with chicken.

4. Add more sesame oil, sauté garlic until fragrant, then stir-fry mixed vegetables and bell peppers until crisp-tender.

5. Add brown rice to the pan, break up clumps, and stir-fry until grains are coated and lightly toasted.

6. Pour in soy sauce and a drizzle of sesame oil, then return chicken and eggs to the pan and stir to combine.

7. Cook for a few more minutes until flavors meld and excess moisture evaporates, then remove from heat.

8. Adjust seasoning if needed and garnish with green onions, cilantro, and sesame seeds before serving.