Gather together ingredients.
Heat a large non-stick skillet over low-medium heat. Add a teaspoon of olive oil (or use unsalted butter).
Fry chopped onions until semi-clear. Stir constantly. Push to side of skillet. Pour in beaten eggs seasoned with salt and black pepper as preferred. Stir together onions and eggs until eggs are done. Set aside in a medium-sized bowl.
Do not clean non-stick skillet. Add a teaspoon of olive oil. Add frozen vegetables and cook until heated through. Season with a pinch of salt and garlic powder (if using). Transfer to bowl with egg-onion mixture. Place prepared vegetables in a separate bowl from egg-onion mixture (to prevent sogginess).
Carefully wipe clean non-stick skillet. Soften butter in center. Add chilled rice Stir until large chunks are broken up. Press rice down to lightly brown (3 to 5 minutes). Stir and repeat twice.
Return the egg-onion mixture and prepared vegetables to the skillet with rice. Stir to heat through over low-medium heat.
Turn off heat. Stir in 1 tablespoon of soy sauce (Worcestershire Sauce or Liquid Smoke). Taste a cooled sample. Add more if desired.
Garnish with sesame seeds and sliced green onions (optional).
Store leftovers in a tightly sealed container for up to 3 days.
Reheat in microwave or in non-stick skillet over low heat.