Step 1. Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and cook, stirring occasionally, until fully scrambled. Remove from the pan and set aside.

Step 2. Sauté the vegetables: In the same pan, add another tablespoon of oil. Add diced onion, garlic, and frozen peas and carrots. Sauté for 3-4 minutes, until the veggies are softened.

Step 3. Add the rice: Stir in the cooked rice, breaking up any clumps with a spoon. Cook for 2-3 minutes until the rice is heated through.

Step 4. Season and stir: Add soy sauce, oyster sauce (if using), and sesame oil. Mix well until evenly coated.

Step 5. Finish: Stir in scrambled eggs and chopped green onions. Cook for another minute. Season with salt and pepper to taste. Serve hot!