1. Cook the jasmine rice according to package instructions. Once cooked, spread it on a large baking sheet to cool and dry out slightly, which helps achieve a crispy texture when frying.

2. In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and scramble them gently until just set. Remove the eggs from the pan and set aside.

3. In the same pan, add the remaining tablespoon of oil and increase the heat to medium-high. Add the diced chicken, season with salt and black pepper, and stir-fry until golden brown and cooked through, about 5 minutes.

4. Add the minced garlic to the pan and stir-fry for 1 minute, being careful not to burn it.

5. Stir in the mixed vegetables and cook for 2-3 minutes until they are tender.

6. Add the cooked rice to the pan, stirring everything together. Pour in the soy sauce, oyster sauce, and fish sauce. Mix well to combine, ensuring the rice is evenly coated.

7. Return the scrambled eggs to the pan, breaking them up a bit and folding them into the rice.

8. Toss in the chopped green onions and sesame oil, stirring everything together for another 1-2 minutes.

9. Garnish with fresh cilantro before serving.