Prepare the Rice:
Ensure your rice is cold and day-old for the best texture when frying. If using freshly cooked rice, spread it out on a baking sheet and let it cool to room temperature.

Scramble the Eggs:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beaten eggs. Scramble them until fully cooked, then transfer them to a plate and set aside.

Sauté the Green Onion:
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sesame oil. Add the finely chopped green onion and sauté for about 1 minute, until fragrant.

Fry the Rice:
Add the cold, cooked jasmine rice to the skillet. Stir-fry the rice for 3-4 minutes, breaking up any clumps and ensuring the rice is heated through.

Add the Soy Sauce:
Pour the soy sauce over the rice, mixing well to evenly coat each grain with the sauce.

Combine the Eggs:
Add the scrambled eggs back into the skillet, mixing everything together until evenly combined. Stir-fry for another 2 minutes to ensure everything is heated through and well combined.

Serve:
Serve your Egg Fried Rice hot, garnished with extra green onions if desired. Enjoy this delicious, savory dish!