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 sit undisturbed for 2-3 minutes. Stir and continue cooking for another 5-7 minutes until the chicken is golden and reaches 165°F. Remove the chicken and set aside.

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

Add the chilled rice to the skillet and press it down to break up clumps. Fry undisturbed for 1 minute, then stir-fry for another 1-2 minutes.

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

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