Heat olive and sesame oils in a large skillet or wok on medium heat and toss in the diced onions and minced garlic and stir and sauté for a few minutes.

Add prawns or whatever protein you are using, and stir fry with onions until prawns are lightly cooked on both sides, for another few minutes.

Crack and whisk eggs thoroughly. Move prawns/protein and onions to one side of the skillet and add eggs in the rest of the pan, stirring up in to a light scramble on the side quickly.

Now add your cold rice en masse and start to break it apart with a spatula without mashing it up. The coldness helps keep the rice firm. Continue until rice is no longer in large clumps and evenly distributed throughout the fry.

Splash the sauces on top of the stir fry and add ¾ of your green onions, keeping some aside for topping. Season with salt and pepper as desired.

Cook everything together on low heat for 5-7 minutes.

Serve on plates or bowls while hot and top with pieces of cilantro and bean sprouts.