Prepare the rice: If using freshly cooked rice, spread it on a tray to cool slightly. Day-old rice works best for fried rice as it is less sticky.

Heat the rice cooker: Turn on the rice cooker to the 'cook' setting and add the vegetable oil. Let it heat for a minute.

Cook the eggs: Crack the eggs into the rice cooker and scramble them quickly. Cook until just set, then remove and set aside.

Sauté the vegetables: Add the minced garlic and frozen vegetables to the rice cooker. Stir-fry for 2-3 minutes until the vegetables are tender.

Add the rice: Add the cooked rice to the rice cooker. Break up any clumps and mix well with the vegetables.

Season the rice: Pour in the soy sauce and sesame oil. Stir everything together until the rice is evenly coated and heated through.

Combine with eggs: Add the scrambled eggs back into the rice cooker. Mix gently to distribute the eggs throughout the rice.

Garnish and serve: Turn off the rice cooker. Garnish with chopped green onions and serve hot.