To a small bowl, add the dark soy sauce, soy sauce (I use reduced sodium), and the optional oyster sauce. Stir to combine; set aside.
In a large (8 to 10 inches) high-sided skillet, add the vegetable oil and canola oil. Once hot, add the beef and cook over medium-high heat until nicely charred, about 3 to 5 minutes. Stir and flip frequently.
Remove the cooked beef with a slotted spoon and place on a plate; set aside. Don't drain anything from the skillet.
Add the onion and cook for about 2 to 3 minutes, until beginning to soften.
Add the peas and carrots mixture (no need to thaw) and stir. Cook for about 2 minutes, until softened. Remove with a slotted spoon and place on the plate with the beef.
Add the eggs and scramble for about 2 to 3 minutes. If needed, add a touch more vegetable oil. Add to the plate with the rest of the cooked food.
Add the cooked rice to the skillet, drizzle with more vegetable oil if desired, and let sit for about 2 minutes to sear.
Stir the rice and add back in the cooked beef, onions, peas, and carrots. Stir to combine.
Drizzle with the sauce mixture and cook for about 2 minutes, or until everything is warmed through.
Optionally garnish with sliced scallions and serve immediately.
