Fried rice moves quickly once you start cooking. Have your beef chopped, rice separated, vegetables prepared, eggs beaten, and seasonings measured before you heat the skillet.

If your rice is stuck together in the refrigerator, break it apart with your fingers or a fork before adding it to the skillet.

Heat a large skillet or electric skillet over medium-high heat. Add the olive oil. Add the onion and carrot and cook for 2–3 minutes.

Add the frozen peas and carrots and optional green beans. Cook for another 2–3 minutes, until the vegetables are hot and beginning to soften.

Add the garlic and cook for about 30 seconds. Add the chopped cooked beef.

Stir everything together and cook for 2–3 minutes, allowing the beef to warm through and pick up some of the flavor from the skillet.

Add the cold cooked rice. Spread it across the skillet and let it cook undisturbed for about 1 minute. Then stir and continue cooking for another 3–4 minutes. This little bit of contact with the hot skillet helps the rice develop the texture we're looking for.

Push the beef, rice, and vegetables toward one side of the skillet. Pour the beaten eggs into the empty space. Cook, stirring gently, until the eggs are mostly set. Then stir them into the rice mixture.

Add the soy sauce, Worcestershire sauce, sesame oil, and black pepper. Stir thoroughly so the seasonings are distributed throughout the rice. Cook for another 1–2 minutes.

Taste and add a little more soy sauce if needed.

Remove from the heat.

Stir in the sliced green onions.

Serve immediately.