Begin by slicing the chicken breast into thin strips. Heat a large skillet or wok over medium-high heat and add 2 tablespoons of sesame oil. Once hot, toss in the minced garlic, sautéing for about 30 seconds until fragrant, then add the chicken. Cook for 5-7 minutes until the chicken is fully cooked and golden brown, and set it aside in a bowl.

In the same skillet, add another tablespoon of sesame oil. Add finely chopped carrots, bell peppers, and mushrooms, stirring frequently for about 4-5 minutes until they are slightly tender yet still vibrant.

Now it's time to introduce the star ingredient—pre-cooked and cooled basmati rice. Add the rice to the pan and stir it into the vegetable mixture, using a spatula to break apart any clumps. Pour in 3 tablespoons of soy sauce and gently mix everything together for another 3-4 minutes.

Return the reserved chicken to the pan, mixing it well with the rice and vegetables. Adjust the flavor by adding more soy sauce if desired, and drizzle in a touch more sesame oil. Stir all the ingredients together and allow them to cook for an additional 2-3 minutes.

Create a well in the center of the rice mixture and crack in two beaten eggs. Allow the eggs to sit for a moment, then scramble them with a spatula. Cook for about 2-3 minutes until the eggs are just set and incorporated.

To elevate your dish, sprinkle some toasted sesame seeds and chopped spring onions over the top. Give the fried rice a final gentle stir to mix everything before serving.