Step 1: Prepare the Rice : Use cold, day-old rice for best results — freshly cooked rice tends to be sticky. If using fresh rice, spread it on a tray and refrigerate for at least 30 minutes to dry it slightly.

Step 2: Cook the Eggs : Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium heat. Beat the eggs in a bowl and pour them into the hot pan. Gently scramble until just set. Remove from the wok and set aside.

Step 3: Stir-Fry the Vegetables : Add another tablespoon of oil to the wok. Sauté chopped onions until translucent (about 2 minutes). Add minced garlic and stir for 30 seconds. Add the mixed vegetables and stir-fry for 3–4 minutes until they’re tender but still crisp.

Step 4: Add the Rice and Seasonings : Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir well to combine with the vegetables. Pour in soy sauce, oyster sauce (if using), and a pinch of pepper. Toss everything thoroughly over high heat for 2–3 minutes until evenly coated and hot.

Step 5: Add Eggs and Finish : Return the scrambled eggs to the wok. Add sesame oil and sliced green onions. Mix gently until everything is combined. Taste and adjust seasoning — add more soy sauce or salt if needed.

Step 6: Serve : Transfer the fried rice to bowls or plates and serve hot. Garnish with extra green onions if desired.