Heat a large skillet or wok over medium-high heat and add sesame oil. Once hot, add diced chicken breasts, seasoning with salt and pepper. Sauté for about 6–8 minutes, until cooked through. Remove from skillet and set aside.

In the same skillet, add another tablespoon of sesame oil, followed by minced garlic and chopped onion. Sauté for 2–3 minutes until translucent. Add mixed vegetables and stir-fry for another 4–5 minutes.

Add cooked rice to the skillet, breaking up clumps and stir-frying for 5–7 minutes. Let it cook undisturbed for a minute or two for crispy edges.

Push the rice mixture to one side and crack in the beaten eggs. Scramble gently until fully set, then mix into the rice.

Stir in the cooked chicken, soy sauce, oyster sauce, and rice vinegar. Mix thoroughly for 2–3 minutes, adjusting seasoning to taste.

Serve hot, garnished with green onions and sesame seeds.