Ensure your cooked rice is cold and preferably day-old; this is crucial for achieving the perfect fried rice texture that is not mushy. If using freshly cooked warm rice, spread it out on a baking sheet and refrigerate for at least 30 minutes to cool and dry slightly. Dice the bell pepper, mince the garlic, grate the ginger (if using), and slice the green onions, separating the white and green parts. If using optional eggs, lightly beat them in a small bowl.

Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. If adding eggs, pour the beaten eggs into the hot pan and scramble them quickly until just set but still soft. Remove the scrambled eggs from the pan and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Once hot, add the minced garlic, grated ginger (if using), and the white parts of the sliced green onions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the diced bell pepper and frozen mixed vegetables to the wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. You want them cooked but still retaining a slight bite.

Add the cold, cooked rice to the wok. Break up any large clumps of rice with your spatula or spoon. Pour the soy sauce and sesame oil evenly over the rice. Add salt and black pepper to taste.

Increase the heat to high. Stir-fry vigorously for 3-5 minutes, constantly tossing and turning the rice to ensure it heats through evenly and absorbs the flavors. The rice should get slightly toasted and separate into individual grains.

Return the cooked scrambled eggs (if used) to the wok and add the green parts of the sliced green onions. Toss everything together for another minute to combine and heat through. Serve immediately as a complete meal or a delicious side dish.