Step 1: Ensure your cooked rice is cold and day-old. If it's clumped, gently break it apart with your hands before starting.
Step 2: Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat.
Step 3: Pour in the lightly beaten eggs. Scramble them quickly until just set but still soft. Remove the scrambled egg from the pan and set aside. Roughly chop if desired.
Step 4: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced white onion and stir-fry for 1-2 minutes until slightly softened and fragrant.
Step 5: Add the minced garlic and ginger (if using). Stir-fry for another 30 seconds until aromatic, being careful not to burn the garlic.
Step 6: Add the thawed mixed vegetables to the wok and stir-fry for 2-3 minutes until tender-crisp.
Step 7: Add the cold rice to the wok. Break up any remaining clumps with your spatula. Stir-fry vigorously for 3-5 minutes, ensuring the rice heats through and begins to dry out and lightly toast. Keep the heat high.
Step 8: Push the rice and vegetables to one side of the wok, creating a space. Add the light soy sauce, dark soy sauce, sesame oil, and white pepper to the open space. Let it bubble for a few seconds, then toss everything together until the rice is evenly coated and has a uniform brownish color from the dark soy sauce. This is where the magic of egg fried rice really happens!
Step 9: Return the scrambled eggs to the wok. Toss everything together gently for another 1-2 minutes to combine and ensure the eggs are heated through.
Step 10: Taste and adjust seasoning if needed. If it needs more salt, add a tiny bit more light soy sauce.
Step 11: Garnish generously with sliced green onions before serving immediately. Enjoy your homemade egg fried rice!