Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil. Once shimmering, add the diced chicken, seasoning it with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Transfer to a plate and set aside.

Lower the heat slightly and crack the eggs directly into the same skillet. Using a spatula, scramble the eggs gently until they are just set, about 2 minutes. Remove the scrambled eggs and add them to the plate with the chicken.

Add the sesame oil and minced garlic to the skillet, turning the heat back to medium. Sauté the garlic for about 30 seconds, or until fragrant, being careful not to burn it.

Add the cold, day-old rice into the skillet, breaking apart any clumps with your spatula. Spread the rice evenly and press it flat. Let it cook undisturbed for about 2 minutes to form crispy edges.

After the rice has crisped, toss in the frozen peas and carrots. Stir them into the rice and sauté for 2-3 minutes until heated through.

Reintroduce the cooked chicken and scrambled eggs into the skillet with the rice and vegetables. Drizzle the soy sauce over the mixture and toss everything together thoroughly. Cook for an additional 2 minutes.

Remove from heat and garnish with freshly sliced green onions. Serve immediately.