In a wok or large saucepan heat 1 tablespoon oil over medium high heat until it runs quickly on the pan.
Add another tablespoon of oil to pan and cook garlic for 30 seconds until fragrant. Stir constantly to avoid burning. If you are adding onions, do so now.
If you are adding ginger, do so now.
Add rice and cook for a few minutes until warmed through.
Add rice wine vinegar and sugar, sprinkling evenly over rice. Toss to coat.
Toss in veggies.
Toss in meat.
Let everything continue to cook until rice starts getting nice little fried spots all over and everything is getting warmed through. I stir minimally so that it can fry really well. Depending on how fried you want your rice and how cooked you want your veggies, you can go anywhere from 5-10 minutes in this process.
Right at the end, push your rice over to one side of the pan/wok. Crack your egg(s) in the empty section of the pan. Quickly split the yolk and scramble. Move constantly to create small curd. The eggs should cook really quickly, about 30 seconds.
Once eggs are cooked and to your desired consistency, toss in to rest of rice mixture.
Top with soy sauce, green onions, sriracha, etc.