First, break apart the overnight cooked rice by rubbing it between your hands then put it aside.

Heat about 2 tablespoons of oil in a large nonstick skillet or wok over medium heat, then add the beaten eggs. Fry the eggs for a few minutes, scrambling as they cook. Put your scrambled eggs aside.

Heat a small amount of oil in the same pan over medium to medium high heat. Add in the diced onion, peas, and carrots. Sautee the onion and vegetables for about 2 minutes (make sure to stir during the whole time). The onion should be tender.

Add the overnight cooked rice and scrambled eggs with a drizzle of oil to the pan. Stir-fry for a while until well combined.

Then, add in the soy sauce and oyster sauce to the mixture and cook for a few minutes while stirring constantly. Your rice should be colorful and well heated.