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Season the diced chicken with garlic powder, smoked paprika, onion powder, corn starch, and 2 tablespoons of soy sauce.
Cook the seasoned chicken on high heat until crispy.
Add the frozen vegetables to the pan and cook for 5 minutes, then push to the side.
Pour the 3 beaten eggs into the pan and slowly scramble them, mixing with the vegetables.
Add the 20 ounces of day-old cooked rice, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil, and mix everything together.
Add the cooked chicken back to the pan and mix well.
Top with sesame seeds and fresh green onions.