The key to making perfect fried rice is to start with cooked, chilled rice. Leftover rice that has been refrigerated overnight works best as it is slightly dried out. Freshly cooked rice tends to be too moist and can result in clumpy fried rice.

Place a wok or a large skillet over medium-high heat. Allow it to heat up for a minute or two before adding any ingredients. Heating the pan properly ensures that the ingredients cook quickly and evenly.

Once the wok or pan is hot, add the vegetable oil and swirl it around to coat the bottom. Add the minced garlic and diced onion to the pan and stir-fry for about 1-2 minutes until they become fragrant and lightly golden.

Push the garlic and onion to one side of the pan and add the mixed vegetables. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp. You can use a combination of carrots, peas, corn, or any other vegetables of your choice. Be mindful not to overcook the vegetables to maintain their vibrant colors and crunchiness.

Create a space in the center of the pan by pushing the vegetables to the sides. Pour the lightly beaten eggs into the center and let them cook for a few seconds until they start to set. Gently scramble the eggs with a spatula, breaking them up into small pieces. Allow them to cook until they are just cooked through.

Add the chilled cooked rice to the wok or pan. Use a spatula to break up any clumps and evenly distribute the rice with the other ingredients. Stir-fry the rice with the vegetables and eggs, ensuring that everything is well combined.

Drizzle the soy sauce and oyster sauce (if using) over the rice. These sauces add depth and savory flavors to the fried rice. Stir-fry the rice for another 2-3 minutes, coating it evenly with the sauces.

Drizzle the sesame oil over the fried rice and season with salt and pepper according to your taste preferences. The sesame oil adds a nutty aroma and enhances the overall flavor of the dish. Be cautious with the salt as the soy sauce and oyster sauce already provide a salty taste.

Once the fried rice is well seasoned and heated through, turn off the heat. Garnish with sliced scallions (green onions) for a fresh and aromatic touch. The vibrant green scallions add color and a subtle onion flavor to the dish.

Transfer the traditional Chinese fried rice to a serving dish and serve it hot. It can be enjoyed as a standalone dish or paired with other Chinese dishes such as stir-fried vegetables, sweet and sour chicken, or General Tso's chicken.