In a medium bowl, crack open the eggs and whisk them with a pinch of salt and pepper until pale yellow. Heat a non-stick skillet over medium heat, add 1 tablespoon of vegetable oil, pour in the eggs and gently scramble for 2-3 minutes. Remove and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil over medium-high heat. Add mixed vegetables and sauté for 3-4 minutes until they are tender and vibrant.

Add the cooked rice to the skillet with the vegetables and pour in the soy sauce. Stir well and increase heat to high, frying for 2-3 minutes until slightly crispy.

Return the scrambled eggs and sliced green onions to the skillet, stir gently for 1 minute until heated through.

Transfer the Egg Fried Rice to a serving platter or bowls and serve hot.