Heat 1 tablespoon of olive oil in your large wok or skillet over medium-high heat. Add the chicken cubes in a single layer and let them cook undisturbed for 3 minutes to develop that golden crust. Then stir and continue cooking for another 3-5 minutes until all sides are crispy and the chicken reaches 165°F internally. Add the minced garlic, soy sauce, salt, and pepper, then cook for 1-2 minutes while stirring constantly so the garlic doesn't burn. Remove the chicken to a plate and set it aside.

In the same wok, add another tablespoon of olive oil. Toss in your diced onion and mixed vegetables. Stir-fry for 4-5 minutes until the onion turns translucent and the vegetables are tender-crisp.

Push the vegetables to one side of the wok. Pour your beaten eggs into the empty space and let them sit for about 30 seconds before scrambling. Continue scrambling for another 1-2 minutes until the eggs are fully cooked with no wet spots remaining. Mix the eggs together with the vegetables.

Add the cold rice to the wok and use your spatula to break it into individual grains, pressing down to separate any clumps. Stir-fry for 3-4 minutes, letting the rice sit undisturbed for 30-second intervals to develop crispy bits on the bottom.

Return the cooked chicken to the wok along with the soy sauce and red pepper flakes if you're using them. Drizzle the sesame oil over everything. Stir and cook for another 2 minutes so all those savory flavors blend together perfectly.

Remove from heat and serve hot, topped with sliced green onions and a sprinkle of sesame seeds.