Begin by cutting the boneless, skinless chicken breast into small, uniform pieces. Toss these pieces in a bowl with cornstarch until evenly coated; let sit for about 10 minutes.

Heat 2 tablespoons of olive or sesame oil in a large skillet over medium-high heat. Add the cornstarch-coated chicken in a single layer and fry for 5–7 minutes until golden brown and crispy. Remove and set aside.

In the same skillet, lower the heat and add more oil if necessary. Sauté 3 minced garlic cloves for about 30 seconds until fragrant.

Push the sautéed garlic to one side of the skillet. Pour in 2 lightly beaten eggs on the other side and cook, stirring gently until just set, about 1-2 minutes. Mix the eggs with the garlic.

Add 4 cups of day-old cooked rice, thawed frozen peas and carrots, and sliced green onions. Pour in 2 tablespoons of low-sodium soy sauce and 1 tablespoon of oyster sauce if using. Stir-fry for about 3-4 minutes until heated through.

Return the crispy chicken to the skillet, toss to combine. Adjust seasoning with ground black pepper or more soy sauce if desired. Cook for an additional 2 minutes and serve hot, garnished with extra green onions.