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Prep the rice: Ideally, use day-old rice as it will be drier and separate better. Fluff the rice with a fork to break up any clumps.
Cook the eggs: Heat a large skillet or wok over medium heat. Add a splash of oil and pour in the beaten eggs. Scramble until cooked through and set aside.
Sauté the vegetables: In the same skillet, heat the sesame oil. Add onion and garlic and cook until fragrant. Stir in the frozen vegetables and cook until thawed and slightly softened.
Combine ingredients: Push the vegetables to one side of the pan. Add the cooked rice to the empty space and stir-fry until heated through and slightly crispy.
Add protein: If using chicken or shrimp, add it to the pan and cook until heated through.
Create the flavor: Stir in the scrambled eggs, soy sauce, and oyster sauce. Cook for another minute to combine flavors.
Finish and serve: Remove from heat and stir in the sesame oil. Garnish with green onions and serve immediately.