Cook jasmine rice according to package instructions. Once done, spread it in a single layer on a baking sheet and let it cool completely. This step is key for getting crispy fried rice.

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the beaten eggs and scramble until just set -- slightly underdone is fine. Remove from the pan and set aside.

In the same pan, add the remaining tablespoon of vegetable oil and increase heat to medium-high. Add the diced chicken, season with salt and black pepper, and stir-fry until golden brown, about 5 minutes.

Add the minced garlic to the pan with the chicken. Stir constantly and cook for about 1 minute until fragrant. Don't let it brown too deeply or it will turn bitter.

Add the mixed vegetables and cook for 2-3 minutes until heated through and just tender.

Add the cooled jasmine rice and soy sauce. Toss everything together, pressing the rice into the pan occasionally to encourage crisping. Mix well to distribute the soy sauce evenly.

Gently fold in the scrambled eggs, breaking them into pieces as you mix them through the rice.

Add the chopped green onions and sesame oil. Stir everything together for another 1-2 minutes, then serve hot.