Heat the olive oil and sesame oil together in a large skillet or wok over medium-high heat.
Add the chicken pieces to the hot skillet and cook, stirring occasionally, until fully cooked and lightly golden. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the frozen mixed vegetables to the same skillet and sauté for 3–5 minutes, or until heated through and tender.
Stir in the minced garlic and ginger paste. Cook for about 30 seconds, just until fragrant.
Return the cooked chicken to the skillet along with the rice. Drizzle the soy sauce over the mixture and stir well to combine, breaking up any clumps of rice.
Push the rice mixture to one side of the skillet to create an empty space. Crack the eggs into the open area and scramble them gently using a fork or spatula until fully cooked.
Once the eggs are set, stir them into the rice mixture until evenly distributed.
Remove from heat and garnish with freshly chopped green onions before serving.
Enjoy!
