Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the garlic and cook until fragrant.
Add the diced chicken breast and cook until no longer pink.
Add the mixed vegetables and cook for another 2-3 minutes.
Add the cooked rice, soy sauce, oyster sauce, and sesame oil. Stir well to combine.
Add the scrambled eggs back into the pan and mix everything together.
Season with salt and pepper to taste. Garnish with chopped green onions before serving.