Remove frozen vegetables from the freezer and allow them to sit at room temperature while you prep the rest of the ingredients. This way the frozen veggies are thawed, but not fully cooked. They will of course finish cooking with the rest of the rice. 

Chop your bell pepper, onion and mince the garlic. Set chopped veggies to the side. Then in a small bowl add eggs and beat lightly, season with a little salt and pepper if you like and set those to the side. Next use this time to also prep your sauce. In a small bowl stir the soy sauce, sesame oil and hoisin sauce together and set aside.

Heat a large, deep skillet with oil over medium heat and saute bell pepper, onion and garlic. Next add butter to the skillet and pour in the beaten eggs. Scramble and cook while mixing with the onions and peppers.

Now add frozen vegetables to the skillet along with the cold day old rice. Break up any big clumps and mix everything together. Add a little more oil to the skillet if needed. Cook the rice and veggies over medium heat, stirring frequently for 1-2 minutes.

Finally pour prepared sauce into the skillet over the rice and vegetables. Stir well making sure everything is fully coated with the sauce. Continue to stir and cook for another 2 minutes then remove from heat. Serve with fresh green onions on top and enjoy!