Heat 2 tablespoons sesame oil and 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 4-6 minutes until cooked through, flipping occasionally.

Remove cooked chicken with a slotted spoon and set aside. In the same skillet, add peas and carrots blend along with green onions. Cook for 2-3 minutes until vegetables start to soften.

Add minced garlic and cook for 1 minute, stirring constantly to avoid burning.

Push vegetables to one side of the skillet. Pour beaten eggs into the cleared side, scramble, and cook until set.

Add the cooked chicken and rice to the skillet. Drizzle with soy sauce and toss everything together to combine and evenly coat with sauce. Cook for another 2 minutes until heated through. Season with salt and pepper if desired and serve hot.