Step 1

In a large skillet or wok, preheat oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.

Step 2

Add peas and carrots and cook until partially thawed, 1 to 2 minutes.

Step 3

Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.

Step 4

Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.

Step 5

Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.

Step 6

Top with chopped green onions and/or cilantro, optional.