Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 2: Whisk the eggs in a bowl and pour into the skillet, scrambling until just set. Remove and set aside.
Step 3: Add the remaining oil to the skillet and stir-fry the garlic for 30 seconds until fragrant.
Step 4: Add the frozen peas and carrots and cook for 2-3 minutes until thawed.
Step 5: Stir in the cooked rice, breaking up any clumps, and cook for 3-4 minutes until heated through.
Step 6: Add the scrambled eggs back to the skillet along with soy sauce, sesame oil, and green onions.
Step 7: Toss everything together and season with salt and pepper. Serve immediately.