Preparation

• Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it shimmers. Add the minced garlic and cook for about 30 seconds, stirring constantly until it becomes fragrant.
• Add the chicken pieces in a single layer and let them sit undisturbed for 2-3 minutes to develop that golden crust. Then stir and continue cooking for another 5-7 minutes until chicken reaches 165°F internal temperature.
• Add the remaining tablespoon of olive oil to the same skillet. Pour in the beaten egg and scramble it quickly until just set, about 1-2 minutes.
• Add the chilled rice to the hot skillet and press it down with your spatula to break up any clumps. Let it fry undisturbed for about 1 minute to get some crispy bits, then stir-fry for another 1-2 minutes until heated through.
• Return the cooked chicken and scrambled egg to the skillet. Add the soy sauce, sesame oil, rice vinegar, and black pepper. Toss everything together vigorously for about 1 minute until well combined.
• Remove from heat and stir in the sliced green onions. Transfer to a serving dish and sprinkle with sesame seeds.