Use cooked rice that has cooled in the fridge overnight, because cold rice separates better and does not turn mushy while frying.

Beat eggs in a small bowl until smooth and even, as this helps them cook quickly and mix gently with the fried rice.

Place wok on high heat and add oil, letting it become hot, because proper heat gives fried rice that classic smoky taste.

Pour beaten eggs into the hot wok, stir softly, cook into fluffy curds, then remove and set aside for later mixing back in.

Add little more oil. Fry onion and garlic together until soft and fragrant, building a deep savory base for the rice flavor.

Add mixed vegetables and any cooked chicken or prawns you like, stirring well so everything heats evenly and picks up seasoning.

Add chilled rice into wok, breaking any clumps gently with spatula, letting each grain separate so texture stays light and fluffy.

Pour soy sauce, oyster sauce and sesame oil over rice. Toss everything well so color spreads evenly without soaking or clumping.

Add the cooked eggs back into the wok, breaking into small pieces and mixing through rice so every spoonful gets eggy goodness.

Add sliced green onions and little pepper. Taste and adjust seasoning, then serve hot and enjoy fresh, fragrant fried rice.