Put 1.5 cups rice and 2 cups of water into rice cooker. When finished, remove rice and spread out on a baking sheet to cool. Flip rice at least once during the cooling.

Heat a wok or non-stick skillet over medium-high heat; add vegetable oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes.

Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.

Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce and sesame oil; cook and stir until rice mixture is evenly coated, about 3 minutes.