Heat vegetable oil in a large pan or wok over medium heat.

Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.

Push the onion mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs with a spatula until fully cooked.

Add the mixed vegetables to the pan and stir-fry for a few minutes until they are tender-crisp.

Add the cooked rice and soy sauce to the pan. Stir-fry everything together for a few minutes until the rice is heated through and well-coated in the sauce.

Season with salt and pepper to taste.

Remove from heat and serve hot.