Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.

Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they are tender. Push the vegetables to one side of the skillet.

Pour the beaten eggs into the empty side of the skillet and scramble them until fully cooked. Mix the eggs with the vegetables.

Add the cooked rice to the skillet, breaking up any clumps. Stir everything together and cook for another 2-3 minutes.

Pour the soy sauce and sesame oil over the rice mixture, stirring well to combine. Add the diced chicken and cook for an additional 2 minutes until heated through.

Stir in the chopped green onions and season with salt and pepper to taste. Serve hot.