Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove eggs to a plate and set aside.

Step 2: Add remaining 2 tablespoons oil to the same pan. Add minced garlic and cook for 30 seconds until fragrant.

Step 3: Add frozen mixed vegetables to the pan and stir-fry for 2-3 minutes until heated through and slightly tender.

Step 4: Add the day-old rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until rice is heated through.

Step 5: Add diced chicken to the pan and stir to combine. Cook for 2 minutes until chicken is warmed through.

Step 6: Return scrambled eggs to the pan and gently fold into the rice mixture.

Step 7: Add soy sauce, oyster sauce (if using), sesame oil, and ground ginger. Stir everything together for 1-2 minutes.

Step 8: Remove from heat, add sliced green onions, and season with salt and pepper to taste. Serve immediately while hot.