In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.

Season the diced boneless skinless chicken breasts with salt and pepper, then add them to the hot skillet. Sauté for about 5-6 minutes until golden brown and fully cooked.

In the same skillet, add another tablespoon of vegetable oil and let it heat up. Once hot, add the diced white onion and minced garlic, sautéing for 2-3 minutes until fragrant.

Push the onion and garlic to the side of the skillet, crack the large eggs into the cleared area, and scramble until fully cooked.

Add the chilled cooked brown rice into the skillet, breaking up any clumps with a spatula. Stir-fry the rice for about 3 minutes.

Mix in the frozen peas and carrots, cooked chicken, low-sodium soy sauce, oyster sauce, and a splash of sesame oil. Cook together for another 2-3 minutes.

Remove the pan from heat and fold in the sliced green onions.

Serve warm, sprinkling optional sesame seeds on top for an extra crunch.