Cook jasmine rice according to package instructions, ideally a few hours in advance. Spread the rice on a baking sheet to cool.

In a large skillet or wok, heat vegetable oil over medium-high heat. Add diced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Add another tablespoon of oil, then toss in minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Add frozen peas and carrots, stirring them for 2-3 minutes until heated through.

Return chicken to the skillet with the veggies and add the cooled rice. Toss together with a spatula.

Pour in soy sauce and sesame oil, switch to high heat and stir continuously for 3-4 minutes until the rice is coated with the sauce.

Fold in chopped green onions and serve hot.