Begin by breaking apart your cold day-old rice, which is essential for a fluffy Egg Fried Rice. Place the rice in a resealable bag and gently rub it with your hands or simply separate it in a bowl.

Heat a tablespoon of oil in a large wok over medium heat. Once hot, pour in the beaten large eggs, allowing them to cook for about 1-2 minutes. Stir gently until the eggs are just set but still fluffy. Remove them from the wok and set aside.

Return the wok to medium-high heat and add another splash of oil. Toss in the diced yellow onion and stir-fry for 2-3 minutes until they become translucent and fragrant. If using, add the frozen peas and carrots, cooking for an additional 2 minutes until they are heated through.

Add the prepared day-old rice and the scrambled eggs back into the wok, mixing thoroughly with the vegetables. Stir fry everything together for about 2-3 minutes, ensuring the rice is evenly coated with oil and all components are well-combined.

Drizzle the Shaoxing rice wine around the edges of the wok and stir quickly for about 30 seconds, enhancing the aroma and flavor.

Pour in the light sodium soy sauce and oyster sauce, mixing everything together for another minute. Stir-fry until the rice is evenly colored and heated through. Finally, add a splash of toasted sesame oil and sprinkle in sliced green onions.

Garnish your Egg Fried Rice with additional green onions and a sprinkle of toasted sesame seeds. Serve hot.