Begin by prepping your rice, making sure it's cold and leftover for the best texture. If using fresh rice, cool for at least 15 minutes.

In a large skillet, heat sesame oil over medium-high heat until shimmering. Add mixed vegetables and sauté for about 3-4 minutes.

Crack beaten eggs into the skillet and cook until set, about 2 minutes. Scramble and mix with vegetables until fully cooked.

Add cooled rice to the skillet, breaking clumps gently. Drizzle soy sauce evenly over rice and stir continuously for about 5-7 minutes.

Stir in chopped green onions for crunch. Adjust seasoning with more soy sauce if desired, then cook for another minute.