Prepare the rice:
If using freshly cooked rice, spread it out on a tray and let it cool completely. Cold, day-old rice works best to prevent clumping.

Cook the vegetables:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant and soft. Add the mixed vegetables and stir-fry for 4–5 minutes until tender but still vibrant.

Scramble the eggs (optional):
Push the vegetables to one side of the pan. Add a little more oil if needed, then pour in the beaten eggs. Scramble until just cooked, then mix with the vegetables.

Add the rice:
Add the cold rice to the pan, breaking up any clumps with a spatula. Stir everything together until the rice is heated through.

Season the rice:
Add soy sauce, oyster or hoisin sauce (if using), and sesame oil. Toss to coat the rice evenly. Taste and adjust with salt and pepper as needed.

Garnish and serve:
Remove from heat and garnish with spring onions. Serve hot as a main dish or side.

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