Prepare your ingredients by dicing vegetables into small pieces. Use day-old rice for the best texture.

Heat a large skillet or wok over medium-high heat and add 2 tablespoon of vegetable oil.

Sauté the chopped onion for about 2 minutes until translucent. Add diced carrots, bell peppers, peas, and minced garlic; stir-fry for an additional 3-5 minutes until tender-crisp.

Push the vegetables to one side of the pan and pour in the beaten eggs on the other side. Scramble until fully cooked, then mix with vegetables.

Add the cooked rice and soy sauce to the skillet, stirring everything together until well combined.

Drizzle sesame oil over the fried rice and stir again before serving hot.