Heat a large skillet or wok over medium-high heat for about 2 minutes until hot. Add 2 tablespoons of vegetable oil, swirling it around to coat the bottom.

Crack 2 large eggs into the hot oil and scramble for 2-3 minutes until fully cooked and fluffy. Transfer eggs to a plate and set aside.

In the same skillet, add 1 cup of mixed fresh vegetables and stir-fry for about 3 minutes until tender.

Add 4 cups of cooked rice, breaking up clumps and stir for another 3-4 minutes until heated through.

Drizzle 3 tablespoons of low-sodium soy sauce and 1 teaspoon of garlic powder over the rice, mix well for 2 minutes until combined.

Fold the scrambled eggs back into the rice mixture, stirring gently. Cook for an additional minute and serve hot.