Heat oil in a wok or large sauté pan over medium heat. When it’s hot, add ginger and garlic and cook, stirring often, until softened but not brown, 1 1/2 to 2 minutes. Add rice and break up lumps with the back of a spoon. Stir-fry until all the grains of rice have had a chance to sizzle on the bottom of the pan, about 4 minutes.

Add mixed vegetables and stir until well combined. Push the rice mixture to one side of the wok. Add 1 Tbsp. sesame oil and the egg to empty side of wok and scramble egg until just set, about 1 minute. Then stir the egg and rice together.

Season rice with salt and pepper. Serve immediately, with more sesame oil to add to taste.