Dice the steak to small bite size cubes, a little smaller than half-inch. Marinade the beef with ingredients from coconut aminos to starch for 15 minutes. Measure out the rice and se aside. Chop the spring onions and separate the white and green parts. Prepare the yellow onions and whisked the eggs.

Preheat a 12-inch large skillet (or wok) over medium heat until it feels hot when placing your palm near. Add 0.5 tbsp oil then add the marinated steak. Turn heat up to medium-high, and quickly spread them out into a single layer. Pan fry without disturbing for 1.5 minutes over medium-high heat then flip side for 30 seconds. You should hear the sizzling sound. If not, turn heat up more. Transfer the beef out to set aside.

Use the same pan, preheat it over medium heat until it feels warm when placing your palm near. Add 0.5 tbsp oil and pour in the eggs. Gently stir to make scrambled eggs for about 10 seconds then transfer the eggs out and set aside in a bowl.

Add 0.5 tbsp oil to the pan and turn heat up to medium-high, add the onion and white scallion parts with a pinch of salt, saute for 10 seconds.

Add in the rice little-by-little while using your hands to gently separate the rice grains (I wear a cooking kitchen glove to do this). By doing so, the rice grains are less likely to clump and therefore each grain cooks evenly. Turn heat up to medium-high.

Use a wooden spoon or spatula to scoop the rice from bottom up and repeat the motion to toss the grains without smashing them. This scooping motion also helps the moisture to evaporate and keeps the rice grains crisp. You should hear the sizzling sound. If not, turn heat up a bit more.

When you see the rice grains start popping, that means the grains are no longer wet, about 3-4 minutes, season the rice with salt, garlic powder, and white pepper, toss for 10 seconds.

Turn heat up to high then add the frozen veggies. Keep scooping and tossing for 2 minutes.

Push the ingredients to the side of the pan, add the soy sauce and oyster sauce to the center of the pan. The sauce will immediate sizzle and create a nice aroma. Quickly toss everything to combine for 2-3 minutes.

Return the steak and the eggs to the pan. Use a patula or a wooden spoon to break up the eggs while tossing and scooping. Toss for 1 more minute. The pan will be really hot so be careful as you cook.

Turn off the heat. Transfer to a large serving plate. Drizzle with toasted sesame oil and garnish with green scallion parts. Serve warm.