In a small bowl, mix and combine soy sauce, dark soy sauce, oyster sauce, and pepper.  Heat 1 tablespoon of oil in a 14-inch skillet or wok over medium-high heat until the oil shimmers and tiny wisps of smoke are visible. Add the ground pork, breaking up any clumps, and cook until browned about 4 minutes. Transfer the cooked pork to a bowl.

In the same skillet, heat 2 tablespoons of oil over high heat. Add the diced onions and cook, tossing often, until they become translucent and just tender, about 2 minutes. Stir in the minced garlic, light green scallions, and ginger, and stir-fry until fragrant, about 1 minute.

Incorporate the mixed vegetables and continue cooking, tossing often, until they are defrosted and heated through, about 2 minutes. Move everything to one side of the skillet. Add the remaining 1 tablespoon of oil to the empty side of the pan. Pour in the beaten eggs.

Allow the bottom to set for a couple of seconds, then scramble the eggs and use your spatula to cut them into small pieces. Mix the scrambled eggs with the rest of the ingredients. Return the cooked ground pork and any juices to the skillet and add the cooked rice; toss and stir the rice to separate the grains and combine the rice with all the ingredients. Cook until the heat builds up and you can hear a sizzling noise, about 2 to 3 minutes.

Swirl in the soy sauce mixture. Toss and constantly stir until the rice is heated through and turns an even color. If the rice appears dry, add a bit more oil. Stir in the dark scallion greens and sesame oil if using. Taste and adjust salt if needed. Serve.