In a wok or pan, whisk eggs and cook in a drizzle of olive oil until finely scrambled in texture. Remove and set aside.
Sauté vegetables in more butter, until onions are translucent. Stir in garlic and cook until fragrant, about 30 seconds.
Combine cooled rice with soy and oyster sauce and saute over high heat with veggies for about 3 minutes or until rice starts to obtain a brown color.
Add in the green onions, sesame oil and finely scrambled eggs. Toss gently to uniformly distribute ingredients.
Serve it as a side dish or top it with your favorite homemade Chinese food. Refrigerate any leftovers.
