Prepare the Slow Cooker: Lightly coat the inside of a 6- to 7-quart slow cooker with cooking spray or brush with the vegetable oil.

Layer the Ingredients: Add the rinsed rice, diced onion, garlic, ginger, garlic powder, onion powder, salt, black pepper, chicken broth, soy sauce, oyster sauce, and ½ tablespoon of the sesame oil.

Stir well to combine: Place the chicken breasts on top of the rice mixture.

Slow Cook: Cover and cook on LOW for 3 to 3½ hours, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Avoid lifting the lid during cooking, as this releases heat and moisture.

Scramble the Eggs: About 15 minutes before the cooking time ends, whisk together the eggs, milk, and ¼ teaspoon salt.

Cook in a lightly greased skillet over medium-low heat, stirring gently until soft curds form.

Remove from the heat and roughly chop the scrambled eggs.

Shred the Chicken: Transfer the cooked chicken to a cutting board.

Shred it into bite-sized pieces using two forks.

Finish the Fried Rice: Add the frozen peas and carrots, chopped scrambled eggs, sliced green onions, and the remaining ½ tablespoon sesame oil.

Cover and cook on HIGH for 10 to 15 minutes, just until the vegetables are heated through.

Rest: Turn off the slow cooker and let the fried rice stand uncovered for about 10 minutes.

This allows excess steam to escape and helps the rice become fluffier.

Serve: Garnish with sesame seeds, extra green onions, or a drizzle of sriracha if desired.