If you're using leftover rice, great! If not, cook your rice first. Let it cool down before using it—this helps prevent it from turning mushy when you stir-fry. It’s best if your rice is a bit on the drier side.

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, crack the eggs into the pan and scramble them until they’re just cooked through. This usually takes about 1-2 minutes. Remove the eggs from the pan and set them aside for now. Don’t worry if they look a bit soft—they’ll finish cooking later when mixed with the rice.

In the same pan, add another small drizzle of oil if needed. Toss in the chopped onion and minced garlic, sautéing them for about 2 minutes, or until the onion turns translucent and fragrant. This step is key for building that deep, savory base flavor.

Next, add the mixed vegetables to the pan. If you’re using frozen veggies, just throw them in straight from the freezer. Stir-fry for another 3-4 minutes, or until they’re cooked through but still vibrant and a little crunchy. If you're using fresh veggies, make sure they’re chopped small for even cooking.

Now it’s time to bring the rice into the mix. Add your cooled rice to the pan, breaking up any clumps with your spatula. Stir everything together so the rice gets coated with the oil, onions, garlic, and veggies. Continue stir-frying for about 4-5 minutes, making sure the rice is heated through and starting to get a little crispy at the edges.

Pour in the soy sauce and stir it into the rice. The soy sauce adds that essential umami flavor and brings everything together. Keep stirring until the rice is evenly coated with the sauce.

Finally, add the scrambled eggs back into the pan and mix them into the rice. Stir everything together so the eggs are evenly distributed. Season with salt and pepper to taste, adjusting as needed.

For a little extra flavor, you can drizzle a tiny bit of sesame oil at the end for a delicious nutty aroma. Just be careful not to overdo it—it’s potent!