Japanese fried rice

Dear Amy,
I hope you find the recipe you want. I am of Japanese descent . Most of the people I know make fried rice with leftover rice & stuff found in the fridge.
My mother started making fried rice with a bag of frozen vegetables. She thaws it & adds it to the rice. What I do is basically what she taught me yeats ago. Sorry, no measurements. The kind of vegetables you use depends on what you like. I try to use one with snow peas or water chestnuts. I like to have broccoli, carrots, green peas & red or green peppers.
Heat a regular frying pan with oil. Fry one or more chopped onions, depending on the amount of rice used. While sauteeing the onions, I cut the thawed vegetables into smaller pieces.
In another pan, heat WITHOUT oil or any moisture to medium heat. Pour about 1 tbsp. of sesame seeds in the pan. Toss until lightly toasted & brown. Do not let them cook on too high of a heat, turn too brown or burn. Remove from the heat & set aside. Mine tend to stick together. It does not matter once mixed with the other ingredients.
Once the onions are cooked, put the other vegetables in the pan to warm. After that, add the rice. If it is cold & in one big clump, break it up with a spatula, wooden spoon or whatever you are using to turn the onions with.
When the rice is has been mixed with the vegetables, use whatever meat is on hand. I use a crumbled up hamburger, a chopped up chicken breast, breakfast sausage cut in small pieces, leftover roast beef or even hot dogs.
Push the rice mixture to the side with the spoon to form a whole in the middle. Pour one or more beaten eggs into the center. Stir until the egg is mostly cooked, then incorporate it into the rice mixture.
Fold in the sesame seeds. Add the soy sauce a little at a time to taste, the sprinkle with pepper. I usually gauge if it is enough by the color. Now, it's time to serve.
The soy sauce is salty. Additional salt should be left to add at the table.