If you have leftover rice, make sure it’s cold for optimal frying. If cooking fresh rice, let it cool before proceeding. Chop your mixed vegetables and green onions as well.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the pan, seasoning them lightly with salt and pepper. Scramble the eggs gently until just set. Remove them from the pan and set aside.

In the same skillet, add an additional tablespoon of oil if necessary. Toss in your mixed vegetables and stir-fry for 2-3 minutes or until they’re tender but still crisp.

Add the cooked rice to the skillet. Stir well to mix everything evenly. Return the scrambled eggs to the pan and combine with the rice.

Pour the soy sauce over the rice mixture, tossing it gently until all the ingredients are coated evenly. Cook for another 2-3 minutes until everything is heated through.

Remove from heat and sprinkle with chopped green onions before serving.