Prepare all ingredients: chop vegetables and measure sauces.

Heat a large skillet or wok over medium-high heat; add sesame oil to coat the bottom.

Sauté minced garlic and ginger until fragrant (about 30 seconds).

Add frozen vegetables and cooked rice; break apart clumps gently with a spatula.

Create space in the pan, crack in the eggs, and scramble until just set.

Mix everything in the pan while adding soy sauce; cook briefly until heated through.