Cook the rice the day before and store in the fridge in an airtight container. (Missed this step? Make the rice fresh following the packet instructions; will be a bit more moist.)
Warm ⅔ of the garlic infused oil in a wok or large frying pan. Cook your veggies until tender.
Meanwhile, in another pan, warm the remaining 1/3 of the oil and scramble the eggs.
Add the pre-cooked rice and soy sauce into the pan with the veggies. Cook until liquid is absorbed and the rice is starting to get crispy.
Stir in the scrambled eggs. Season with salt and pepper.
Plate up and garnish with spring onions, sesame seeds, and sesame oil. Enjoy!