Prep your ingredients: Ensure your cold rice is ready, whisk your eggs, mince garlic and ginger, dice onion, and chop fresh vegetables.

Cook the eggs: Heat half a tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat, scramble the eggs, and set aside.

Sauté aromatics and vegetables: Add remaining oil, cook onion until soft, add garlic and ginger, then harder vegetables, followed by softer ones.

Add the rice: Push vegetables aside, add cold rice, drizzle with sesame oil, break up clumps, and let it char slightly.

Stir in the sauce and eggs: Pour soy sauce and oyster sauce over rice and vegetables, stir to coat, and add scrambled eggs back.

Combine and serve: Stir-fry for another 2-3 minutes, adjust seasoning, and garnish with scallions before serving.