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1. Heat the oil in a large wok or pan over medium heat.

2. Scramble the eggs: Add the beaten eggs to the hot oil and cook, stirring constantly, until just set. Remove from the pan and set aside.

3. Sauté aromatics: Add the onion and garlic to the pan and cook until softened and fragrant, about 2 minutes.

4. Stir in the protein (optional): If using ham or other protein, add it to the pan and cook until lightly browned.

5. Add vegetables: Add the frozen or fresh mixed vegetables and cook for 2-3 minutes, until heated through..

6. Incorporate the rice: Add the cooked rice to the pan and break up any clumps with a spatula. Cook for 2-3 minutes, stirring constantly, until the rice is heated through and starts to brown slightly.

7. Season and sauce: Add the soy sauce, fish sauce, salt, and pepper. Stir well to combine and cook for another minute, allowing the flavors to meld.

8. Return the eggs: Add the scrambled eggs back to the pan and mix everything together evenly.

9. Garnish and serve: Remove from heat, garnish with chopped green onions, and serve immediately.

• 3 cups cooked and cooled white rice (preferably day-old rice)

• 2 tablespoons cooking oil

• 2 eggs, beaten

• 1 onion, chopped

• 2 cloves garlic, minced

• 1/2 cup mixed vegetables (carrots, peas, corn), frozen or fresh

• 1/4 cup chopped ham or other protein (optional)

• 1/4 cup soy sauce

• 1 tablespoon fish or oyster sauce

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper (optional)

• 1/4 cup chopped green onions (for garnish)

• Use day-old rice for best results, as it tends to be less sticky and fries better.

• Feel free to customize the vegetables with frozen mixed vegetables, chopped bell peppers, or bean sprouts.

• Drizzle a little sesame oil over the finished rice for extra flavor.

• To add some spice, include a pinch of red pepper flakes or chopped chili pepper.

• Use medium-high heat for crispy rice and flavorful browning.

• Adjust the amount of soy sauce to your taste preference.

• Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.