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Heat oil in a large pan or wok over medium-high heat.
Scramble the eggs: Add beaten eggs, cook until just set, then remove and set aside.
Sauté aromatics: In the same pan, add a bit more oil if needed. Sauté onion and garlic for 1–2 minutes until fragrant.
Add vegetables: Toss in your mixed vegetables. Stir-fry until tender (about 2–3 minutes).
Add the rice: Break up any clumps and stir-fry rice with the veggies for 3–5 minutes until hot and slightly crispy.
Season: Add soy sauce (and oyster/hoisin sauce if using). Stir to coat everything evenly.
Mix in the eggs: Return scrambled eggs to the pan. Add salt, pepper, and green onions if desired. Stir well.
Serve hot with extra soy sauce, chili sauce, or a fried egg on top for extra flair.
🔄 Variations:
Protein add-ins: Cooked chicken, shrimp, ham, or tofu
Flavor boosters: Ginger, sesame oil, chili flakes
Healthier swap: Use brown rice or cauliflower rice
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