Use cold, day-old rice for best separation. Heat a wok or large skillet with oil until very hot. Add aromatics (garlic/green onion), then add cold rice, breaking up clumps. Push rice aside, scramble eggs in the empty space, then mix. Add soy sauce, oyster sauce or sesame oil to taste, plus any cooked vegetables or proteins.
Don’t overcrowd the pan; cook in batches if needed. Finish with fresh scallions and a drizzle of toasted sesame oil for aroma.