Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Add the chicken pieces in a single layer and let them sit undisturbed for 2-3 minutes. Stir and continue cooking for another 5-7 minutes until the chicken reaches an internal temperature of 165°F and is golden on all sides. Remove the chicken from the skillet.

Add the remaining tablespoon of olive oil to the same skillet. Pour in the beaten egg and scramble until just set, about 1-2 minutes. Remove and set aside with the chicken.

Add the chilled rice to the hot skillet and press it down to break up any clumps. Let it fry undisturbed for about 1 minute, then stir-fry for another 1-2 minutes until heated through and slightly crispy.

Return the cooked chicken and scrambled egg to the skillet. Add soy sauce, sesame oil, rice vinegar, and black pepper. Toss together for about 1 minute until well combined.

Remove from heat and stir in sliced green onions. Transfer to a serving dish and sprinkle with sesame seeds.