In a large, deep skillet, heat the oil over medium-high heat. Add the garlic and ginger and sauté for 1 to 2 minutes. Add the onion and sauté until softened, about 3 minutes. Add random vegetables and sauté for about 3 minutes longer.
Stir in the cooked rice, soy sauce, vinegar and toasted sesame oil. Stir to break up any clumps of rice and to coat the rice with liquid.
Make a large well in the center of the mixture. Pour in the eggs. Stir them around in the center of the pan for about 5 minutes. The eggs will transform from runny to nearly cooked curds. Distribute the eggs through the vegetables and rice and continue to cook until the eggs are done, 1 to 2 minutes. Season to taste with salt.
Serve immediately and garnish with chopped scallions.