Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the sliced beef and stir-fry until browned, about 3-4 minutes. Remove from the wok and set aside.

In the same wok, add another tablespoon of vegetable oil. Add minced garlic and mixed vegetables, stir-frying for 2-3 minutes until the vegetables are tender.

Add the cooked rice to the wok and stir well to combine with the vegetables. Push the rice to one side of the wok.

Pour the beaten eggs into the empty side of the wok and scramble until fully cooked. Mix the eggs into the rice.

Add the cooked beef back into the wok along with soy sauce. Stir everything together and cook for an additional 2-3 minutes.

Garnish with sliced green onions and serve hot.