3 cups cooked rice, preferably day-old and cold

1 pound ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 cup mixed vegetables (e.g., carrots)

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

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Heat a large skillet or wok over medium-high heat. Brown the ground beef, breaking it apart; drain excess fat if needed.
Add onion and garlic; sauté until onion is translucent and fragrant, about 3-4 minutes.
Stir in mixed vegetables; cook 3-5 minutes until tender.
Add cold rice, breaking up clumps, and stir-fry to combine.
Pour in soy sauce and oyster sauce, stirring continuously to coat evenly.
Drizzle sesame oil and stir one last time.
Cook 2 more minutes to meld flavors and heat through.
Serve hot, garnished with green onions or sesame seeds if desired.

Substitute ground beef with ground chicken, or tofu for variety.

Add scrambled eggs for richness.

Use frozen peas, corn, or bell peppers to boost veggies.

Spice it up with chili flakes or sriracha.

Garnish with fresh cilantro or green onions for brightness.