Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken cubes and cook for 6-8 minutes, stirring occasionally, until golden brown and crispy. Add garlic, soy sauce, salt, and pepper, and cook for 1-2 minutes until the garlic becomes fragrant. Remove the chicken and set aside

In the same skillet, add 1 tablespoon olive oil, then diced onion and mixed vegetables. Stir-fry for 4-5 minutes until tender

Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Mix everything together

Add cold rice to the skillet and break it up with a spatula. Stir-fry for 3-4 minutes to heat through and lightly crisp

Add the cooked chicken back to the skillet along with soy sauce, sesame oil, and red pepper flakes if using. Stir and cook for another 2 minutes to blend the flavors

Serve hot, garnished with green onions and sesame seeds