Heat vegetable oil in a large skillet over medium-high heat — 1 minute

Add beaten eggs and scramble until fully cooked — 2 minutes

Remove eggs from skillet and set aside — 30 seconds

Heat vegetable oil in a large pan or wok. If you are using a wok, allow the oil to smoke and if using a normal pan, skip smoking the oil.

Add minced garlic and mixed vegetables to the skillet, stir-frying until vegetables are tender — 3 minutes

Pour in beaten eggs. Quickly stir-fry the eggs so they take shape.

Once the eggs take shape but are still moist, quickly toss in rice. If rice is clumped together, break apart in pan.

Add cooked rice to the skillet, breaking up any clumps — 1 minute

Stir in soy sauce, sesame oil, and cooked eggs, mixing thoroughly — 2 minutes

Sweep everything to the side of the pan, add remaining oil into empty space with green onions. Mix green onions into rice and eggs.

Add chopped green onions, and season with salt and pepper to taste — 1 minute

Add soy sauce and sesame oil along the edges of the pan. Then toss until grains are colored brown. Remove off heat. Serve hot and enjoy while it's hot!

Stir-fry everything together until heated through — 2 minutes