Add 1 tablespoon oil to a large nonstick skillet and heat over medium-high heat until hot. Add the frozen veggies. Stir and cook until just thawed. Transfer to a big plate and set aside.
Add the remaining 1 tablespoon oil and add the beaten eggs. Wait until the bottom of the eggs is set but the top is still runny.
Add the rice on top of the runny egg. Use your spatula to chop the rice to separate it into small pieces, so some of the rice is coated with egg.
Add back the vegetables. Stir everything together a few times.
Add the fermented black beans, garlic, cumin powder, Chinese chili flakes, salt, and green onion. Stir to mix well. Cook and stir occasionally, until the rice turns slightly crispy, 2 to 3 minutes.
Transfer everything to a plate and serve hot as a main dish or side dish. You can serve it with some hot sauce like Sriracha, but it’s not required.
Notes
You can use a frozen vegetable mix that contains diced or small pieces of vegetables such as carrot, snow peas, bell peppers, etc. No thawing needed.
Use 1 1/2 cup fried tofu or oven baked tofu to replace the eggs if you want to make a vegan or vegetarian dish.
Any of these ingredients will boost the flavor of the fried rice. To create a gluten-free dish, use fermented black beans, sui mi ya cai, or tamari.