Instructions

1. 1
   Heat one tablespoon of vegetable oil in a large skillet or wok over high heat.
2. 2
   Add the diced onion, garlic, and thawed peas and carrots.
3. 3
   Sauté for about 3 minutes until soft.
4. 4
   Push the vegetables to the outer edges of the pan to clear an empty circle in the middle.
5. 5
   Pour the whisked eggs into this space.
6. 6
   Scramble the eggs quickly with a spatula until fully cooked, then stir them directly into the surrounding vegetables.
7. 7
   Add the remaining tablespoon of vegetable oil to the pan, then dump in the cold, chilled rice.
8. 8
   Break up any large rice clumps with your spoon.
9. 9
   Drizzle the soy sauce and optional sesame oil across the top.
10. 10
    Toss and stir everything together continuously over high heat for 3-5 minutes until the rice absorbs the color and is heated through.
11. 11
    Garnish with green onions.