Heat your wok or large frying pan over high heat and add vegetable oil, swirling to coat the surface. When the oil shimmers and feels hot, add the chopped vegetables. Stir-fry for about 2 minutes until they become fragrant and slightly tender, with vibrant colors.
Push the vegetables to one side of the pan, then pour the beaten eggs into the empty side. Let them sit undisturbed for a few seconds until they start to set, then scramble gently and mix with the vegetables. Cook for another 30 seconds until the eggs are just cooked through.
Add the chilled, cooked rice to the pan, breaking up any clumps with the back of your spatula. Stir vigorously to combine everything evenly, spreading the rice out so it heats through and begins to fry slightly, around 3-4 minutes. You should hear a gentle sizzling and see the rice start to crisp at the edges.
Pour the soy sauce evenly over the rice and vegetables, then toss everything together quickly and vigorously to coat all the ingredients. Continue stir-frying for another minute until the rice is hot, fragrant, and slightly crispy in spots.
Remove the pan from the heat and drizzle the sesame oil over the fried rice. Toss gently to distribute the aroma and flavor. Garnish with sliced green onions for a fresh, crisp finish.
Serve immediately while hot, enjoying the combination of crispy vegetables, fluffy rice, and savory aroma. Dig in and savor this resourceful, satisfying dish that comes together in just minutes!
