In a medium bowl, combine diced chicken breasts with sesame oil, soy sauce, hoisin sauce, minced garlic, and fresh ginger. Mix well and marinate for at least 15 minutes.

Heat a large skillet over medium-high heat and add the marinated chicken. Cook for about 10 minutes until golden brown and cooked through.

Prepare your cooked white rice according to the package instructions or reheat pre-cooked rice.

In a small mixing bowl, whisk together light mayo, soy sauce, rice vinegar, and Dijon mustard until smooth.

In the same skillet, add olive oil and sauté sliced vegetables for about 5 minutes until tender yet crisp.

Lower heat to medium, melt butter in the skillet, add minced garlic, then cooked rice and a splash of soy sauce. Stir and scramble an egg in the center.

To serve, fill plates with fried rice, top with chicken and vegetables, drizzle with mustard sauce, and garnish with green onions.