Instructions:
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
- Add the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the onion, garlic, and ginger, and cook for 2-3 minutes, or until softened.
- Add the mixed vegetables to the pan and cook for another 3-4 minutes, or until they start to soften.
- Add the rice to the pan and break up any clumps. Cook for 5-6 minutes, stirring occasionally, until the rice is heated through and starting to crisp up.
- Add the soy sauce, oyster sauce, and sesame oil to the pan. Stir to combine and coat the rice evenly. Cook for another 1-2 minutes.
- Add the scrambled eggs back to the pan, along with the chopped green onions. Stir to combine and cook for another minute.
- Season with salt and pepper, to taste. Serve hot, and enjoy your Better Than Takeout Fried Rice!