Prepare all ingredients by chopping green onions and measuring sauces.

Heat sesame oil in a large skillet or wok over medium-high heat and scramble the eggs until just set. Remove from pan and set aside.

Add mixed vegetables to the pan and stir-fry for about three minutes until tender yet crisp.

Return scrambled eggs to the pan and add cooked rice, breaking up clumps. Pour in soy sauce and oyster sauce while stirring continuously.

Stir in chopped green onions just before removing from heat.

Serve in bowls or plates, garnished with extra green onions if desired.