To avoid mushy fried rice, cook the rice ahead of time and let it cool completely and chill in the refrigerator for 4 hours or overnight. You want to give the rice time to dry out.

Heat a large nonstick skillet over low heat. Once hot, add ½ tablespoon olive oil. Then add the beaten eggs and scramble until cooked, about 4-5 minutes. Transfer to a bowl and set aside.

Increase the heat to medium high. In the same skillet, add an additional ½ tablespoon of oil if needed. Add the leftover turkey and saute for 4-6 minutes just until heated through. Transfer to a bowl and set aside.

Add a little more oil if needed. Then add the diced onions and saute until it softens and begins to turn translucent, about 2-3 minutes. Add the minced garlic and saute for another 1 minute, just until fragrant. Make sure to stir often so it does not burn.

Now add the thawed mixed veggies and cook just until heated through, about 2-3 minutes.

Add the cooled rice, turkey, eggs, and the sliced green onions to the skillet and gently toss everything together until evenly distributed.

Drizzle everything with soy sauce and sesame oil and season with white pepper and garlic powder. Toss again to combine and cook for 5-10 minutes until rice is hot.

Garnish with sesame seeds, sliced green onions, and serve.