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1.
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Set a heavy-bottomed 12-inch nonstick or cast iron skillet over low heat while preparing meat, vegetable, garlic, and eggs.
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Marinate the meat in 1 tablespoon of soy sauce.
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Three to four minutes from making the fried rice, increase the heat to high and turn on the exhaust fan.
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2.
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Put 1 tablespoon of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
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Add the raw meat or vegetable; stir-fry until crisp-tender for vegetables or lightly browned for meat, about 1 minute.
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Add the cooked meat or vegetable; stir-fry until lightly browned, about 1 minute longer.
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(If both meat and vegetables are raw or cooked, stir-fry the meat first, giving it a little head start.)
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Stir in the garlic, then transfer the mixture to a plate; set aside.
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3.
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Put the remaining 3 tablespoons oil in the skillet; heat until shimmering.
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Add the rice; stir-fry, breaking up clumps, until heated through, about 2 minutes.
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Add the egg; stir until scrambled, about 1 minute.
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Return the meat/vegetable mixture, along with the remaining 3 tablespoons of soy sauce and the scallions, to the pan and stir to combine.
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Serve immediately.
