1. Prepare the chilled rice by breaking apart any clumps with a fork or clean hands. Set aside while preparing the remaining ingredients.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and black pepper.

3. Cook the chicken for 5 to 6 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

4. Add the remaining vegetable oil to the skillet. Pour in the beaten eggs and gently scramble until just cooked. Remove the eggs and set aside with the chicken.

5. Add the diced onion, garlic, peas, and carrots to the skillet. Cook for 3 to 4 minutes until the vegetables begin to soften and the garlic becomes fragrant.

6. Add the chilled rice to the skillet and stir well to combine with the vegetables. Allow the rice to cook undisturbed for short intervals to develop a lightly crisp texture.

7. Return the cooked chicken and scrambled eggs to the skillet. Pour in the soy sauce and sesame oil, then toss everything together until evenly coated and heated through.

8. Stir in the sliced green onions and cook for another minute. Taste and adjust seasoning if needed.

9. Serve the chicken fried rice hot with additional green onions if desired.