Prep the Ingredients:

1. Dice the chicken into small cubes and season with a pinch of salt and pepper.
2. Dice the onion and mince the garlic.
3. Beat the eggs in a small bowl and set aside.
4. If using day‑old rice, break up any clumps with your fingers.

Scramble the Eggs:

1. Heat 1 tablespoon of vegetable oil in your wok or large skillet over medium-high heat.
2. Pour in the beaten eggs and scramble until just set.
3. Transfer the scrambled eggs to a plate and set aside.

Cook the Chicken and Vegetables:

1. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
2. Add the diced chicken and stir-fry for about 5–7 minutes until the chicken is browned and cooked through.
3. Add the diced onion and minced garlic, and stir-fry for another 1–2 minutes until the onion becomes translucent.
4. Toss in the frozen peas and carrots mix; stir-fry for an additional 2 minutes.

Combine Rice and Sauce:

1. Add the cooked rice to the skillet and stir well to mix with the chicken and vegetables.
2. Pour in the soy sauce (and oyster sauce if using) and toss everything gently until the rice is evenly coated.
3. Return the scrambled eggs to the skillet, and drizzle with sesame oil. Season with additional salt and pepper if needed.

Finish and Serve:

1. Stir-fry for another minute to ensure all flavors meld.
2. Remove from heat and garnish with chopped green onions.
3. Serve hot as a delicious, quick, and flavorful meal.