Use damp hands to break up the clumps of the leftover rice. The damp hands will prevent the rice from sticking to your hands. Remove the frozen vegetables from the freezer and set aside.

Heat a wok or a 12” saute pan with high sides on medium-high heat, until very hot. Swirl in just 1 tablespoon of cooking oil. Add in the egg, and scramble to cook. Remove the scrambled egg to a clean plate and set aside.

Return the pan to the stove, and turn the heat to medium. When hot, swirl in the remainder of the cooking oil. Add in the shallot and the garlic and cook until fragrant, about 15 seconds.

Immediately add in the rice. Turn the heat to high and toss the shallot and garlic infused oil to coat the rice. Use your spatula to spread the rice all over the cooking surface. Let cook, undisturbed, for 2 minutes. Give it a good flip, spread out the rice again, and let cook for an additional 2 minutes.

Add in the frozen vegetables and the scrambled egg. Drizzle in the soy sauce and the sesame oil. Toss very well to break up the egg and disperse all the ingredients evenly. Spread the rice out over the surface of the pan. Cook for an additional 1-2 minutes, until the rice is heated through and the vegetables are perfectly cooked. Give it a taste, and adjust seasoning with freshly ground black pepper and additional soy sauce if needed.

Add in the green onions, toss again, and serve.