Cook the rice according to package instructions and allow it to cool completely. Dice the chicken thighs into small, bite-sized pieces. Beat the eggs in a small bowl and set aside. Prepare the mixed vegetables if using fresh, or thaw if using frozen.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken thighs to the skillet and season with salt and pepper. Cook the chicken until golden brown and cooked through, about 6-8 minutes. Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add another tablespoon of vegetable oil if needed. Add the minced garlic to the skillet and saute for about 30 seconds until fragrant. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until tender-crisp. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.

Add the cooled rice to the skillet with the vegetables and eggs. Pour the soy sauce, sesame oil, and oyster sauce over the rice. Stir everything together, ensuring the rice is evenly coated with the sauces.

Add the cooked chicken back to the skillet. Toss everything together and cook for an additional 2-3 minutes, allowing the flavors to meld.

Garnish with sliced green onions and sesame seeds. Serve the chicken fried rice hot and enjoy!