Start by gathering all your ingredients. Dice the onion, mince the garlic, and chop any vegetables. Ensure rice is cooled and separated to prevent clumping.

Place a large wok or skillet on medium-high heat, add vegetable oil, and heat until shimmering.

Add the finely diced onion and sauté for 1-2 minutes until translucent. Stir in minced garlic and cook for 1 more minute.

Toss in your mixed vegetables and stir-fry for 3-4 minutes until heated through and crisp-tender.

Create a space in the skillet by pushing the vegetables to one side. Pour in the beaten eggs and scramble for 1-2 minutes.

Add the cooled long-grain rice, breaking up any clumps. Stir together for 3-4 minutes.

Pour in the soy sauce, oyster sauce, rice vinegar, ground ginger, and white pepper, stirring for 2-3 minutes.

Fold in your choice of cooked protein and cook for an additional 2-3 minutes, stirring frequently.

Continue to cook for a few more minutes over high heat, stirring constantly until steaming hot and slightly crispy.

Remove from heat and garnish with sliced green onions. Serve hot with optional Sriracha or chili garlic sauce.