Heat vegetable oil in a large pan or wok over medium heat.
Crack the eggs into the pan and scramble until fully cooked.
Remove the scrambled eggs from the pan and set aside.
In the same pan, add more oil if needed, then sauté the mixed vegetables until tender.
Add the cooked rice to the pan and stir well to combine with the vegetables.
Pour in the soy sauce and sesame oil, mixing thoroughly.
Season with salt and pepper to taste.
Fold in the scrambled eggs and chopped green onions.
Cook for an additional 2-3 minutes, stirring constantly.
Remove from heat and garnish with sesame seeds before serving.