Prepare your ingredients by slicing venison thinly against the grain, chopping green onions, mincing garlic, and preparing mixed vegetables.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Add sliced venison to the skillet and stir-fry for about 3-4 minutes until browned.

Remove venison and set aside; in the same skillet, add remaining oil, garlic, and mixed vegetables, sauté for 2-3 minutes.

Add cooked rice, breaking apart clumps, and stir for an additional 2 minutes to heat.

Incorporate soy sauce and optional oyster sauce, stirring for a minute to meld flavors.

Return venison to the pan and stir for 1-2 minutes, tasting and adjusting seasoning.

Create a well in the rice and add eggs, scrambling until fully cooked, then mix in.

Drizzle sesame oil, adding salt and pepper to taste, and stir gently.

Garnish with chopped green onions and serve hot.