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Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the onion, garlic, and ginger, and cook for 2-3 minutes, or until softened.
Add the mixed vegetables to the pan and cook for another 3-4 minutes, or until they start to soften.
Add the rice to the pan and break up any clumps. Cook for 5-6 minutes, stirring occasionally, until the rice is heated through and starting to crisp up.
Add the soy sauce, oyster sauce, and sesame oil to the pan. Stir to combine and coat the rice evenly. Cook for another 1-2 minutes.
Add the scrambled eggs back to the pan, along with the chopped green onions. Stir to combine and cook for another minute.
Season with salt and pepper, to taste. Serve hot, and enjoy your Better Than Takeout Fried Rice!
