Prep the rice: If you don’t have day-old rice, spread freshly cooked rice on a tray and chill it in the fridge for 30–45 minutes. Cold rice fries better and won’t turn mushy.

Heat the pan: Use a large nonstick skillet or wok. Add 1 teaspoon oil over medium-high heat and swirl to coat.

Scramble the eggs: Pour in the beaten eggs and cook, stirring gently, until just set. Transfer to a plate and set aside.

Brown the beef: Add the ground beef (or sliced beef) to the hot pan. Season lightly with salt and pepper. Cook until browned with a few crispy bits. Drain any excess fat if needed and push the beef to one side.

Sauté aromatics: Add another small drizzle of oil if the pan looks dry. Add onion, the white parts of the scallions, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.

Add the veggies: Stir in carrots and bell pepper. Cook for 3–4 minutes until slightly tender. Add peas and optional spinach or cabbage and cook 1–2 minutes more.

Fry the rice: Add the cold rice. Break up clumps with a spatula and spread it out so it can heat evenly. Let it sit for 30 seconds at a time to get a little toasty, then stir.

Season it right: Drizzle in soy sauce, sesame oil, and rice vinegar. Add chili-garlic sauce if using. Toss well to coat everything evenly.

Finish with eggs and scallions: Fold in the scrambled eggs and the green parts of the scallions. Taste and adjust with a pinch of salt, more soy, or a squeeze of citrus.

Serve hot: Top with extra scallions or a sprinkle of sesame seeds if you like. Enjoy immediately.