1 Use day-old cooked rice, preferably jasmine or brown rice, that has been chilled and dried out to achieve the best texture.
2 Gather and prepare ingredients: Beat three to four eggs with a pinch of salt, dice garlic, ginger, and scallions, and chop your chosen vegetables into small pieces.
3 Heat a large wok or skillet and scramble the eggs until they are about 80% cooked, then remove them and set aside.
4 In the same pan, heat cooking oil (like avocado or canola oil) over medium-high heat. Add garlic, ginger, and scallions, and sauté until fragrant.
5 Add the chopped vegetables to the pan and stir-fry them until they begin to soften.
6 Add the day-old rice to the pan and stir to combine with the aromatics and vegetables.
7 Return the partially cooked eggs to the pan and break them into smaller pieces while stirring to mix everything evenly.
8 Pour soy sauce into the mixture and add seasonings like white pepper, oyster sauce, or salt to taste. Stir until the rice is evenly coated.
9 Optional: Drizzle sesame oil and sprinkle sesame seeds over the dish for added flavor and texture.
10 Serve warm as a standalone meal or pair it with side dishes like soup or spring rolls for a more complete dining experience.