Heat two teaspoons of oil in a large wok or frying pan. Add garlic and saute till fragrant. Add diced onion, and saute until golden.

Add salami and cook until nicely browned all around. Add one teaspoon brown sugar and cook for another minute, until the meat starts to caramelize on the edges.

Push the meat and onions to one side of the pan. Add a teaspoon of oil to the empty area.

Lightly whisk the eggs and pour over the heated oil. When the egg starts to set, pull it away with your spatula to let raw egg touch the hot surface. Once mostly set, roughly chop the egg using your spatula in the pan. Push the egg to the side of the pan with the meat.

Add your cold rice to the pan, and pour the sauces- soy sauce, black soy sauce, and hoisin sauce- right onto the rice.

Chop the rice until the clumps are broken up. I use a flat edged wooden spatula for this part! Add veggie mix, and toss to combine the whole dish, continuing to chop any rice that is still white. Every kernel should be browned. Cook only until the dish is heated through-you want the rice to be hot but the veggies to still have crunch.

To finish, throw in the minced green onion, and toss to combine. Serve immediately.