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Wash the rice three times, using fresh water after each rinse. Drain the rice thoroughly after the final rinse.
Cut the green parts off of the green onions and dice into small pieces.
Crack the eggs into a bowl. Season with the salt, then set aside.
Once the rice is done cooking, leave it covered to steam for 2 additional minutes.
Heat the wok on high and beat the eggs. Lower the heat to low and add the oil, spreading it all over wok surface.
Add eggs and stir gently, cooking for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes.
Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.
Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon),
dark soy sauce (1 teaspoon), salt (.5 teaspoon), sugar (.5 teaspoon), and
chicken bouillon powder (1 teaspoon), if using, and pour over the rice.
Add the oil (1 tablespoon) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.
You can plate the fried rice in two ways.