Cook the diced chicken (air fryer or skillet) until golden brown and cooked through; set aside.

Heat a large skillet or wok over high heat with a little oil.

Push the ingredients aside to create a well and scramble the eggs, then mix them in.

Add the day-old rice, breaking up any clumps, and stir-fry over high heat.

Add the minced garlic and ginger, and stir-fry until fragrant.

Return the cooked chicken to the pan, and add the soy sauce, teriyaki sauce, and sesame oil, stirring to coat evenly.

Season with salt and pepper to taste.

Garnish with green onions and toasted sesame seeds before serving.