1. Prep all ingredients before cooking, including chopping vegetables and dicing chicken.

2. Heat 1/2 tablespoon sesame oil in a large skillet or wok over medium-high heat.

3. Add diced chicken and cook until golden brown and cooked through, about 5 to 6 minutes, then remove and set aside.

4. In the same pan, add more oil if needed and scramble the beaten eggs until just set, then remove and set aside with the chicken.

5. Add minced garlic and the white parts of the green onions and stir for 20 to 30 seconds until fragrant.

6. Toss in mixed vegetables and stir-fry for 2 to 3 minutes until tender-crisp.

7. Return chicken and eggs to the pan, add cold rice, and break up any clumps while stirring to combine.

8. Pour in soy sauce, sprinkle black pepper, and stir until every grain is coated.

9. Increase heat to high and let the rice sit undisturbed for a minute or two to develop a slight crisp, then stir and repeat if desired.

10. Turn off heat, stir in remaining green onions, drizzle with sesame oil if desired, garnish, and serve immediately.