Classic Chinese-Style Egg Fried Rice

Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium heat until shimmering but not smoking.

In a small bowl, lightly beat the eggs. Pour them into the hot skillet and gently scramble, stirring slowly, until just set and softly curdled. Transfer the eggs to a plate and set aside.

Add the remaining tablespoon of vegetable oil to the same skillet. Add the mixed vegetables and stir-fry for 2–3 minutes, until heated through and slightly tender.

Add the cooked rice, breaking up any clumps with a spatula. Spread it out and stir-fry for about 5 minutes, allowing the grains to heat evenly and lightly toast.

Return the scrambled eggs to the skillet. Add the green onions, soy sauce, sesame oil, salt, and pepper.

Toss everything together and stir-fry for another 1–2 minutes, until the rice is evenly coated, aromatic, and well combined.

Remove from heat and serve immediately, garnished with extra green onions if desired.