1-Start by mincing 3 cloves garlic and thinly slicing 2 medium scallions, keeping the white parts separate from the light and dark green parts.

2-Heat 2 tablespoons vegetable oil over medium-high heat in a wok or nonstick pan. Add the garlic, scallion whites, and 1 cup frozen peas and carrots. Stir-fry until the vegetables thaw, which takes about 2 minutes.

3-Add 4 cups cold cooked brown or white rice, breaking up any clumps, and toss it with the vegetables. Season with 1 tablespoon soy sauce or tamari, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon ground white pepper, then stir to combine everything well.

4-Push the fried rice to one side of the pan. Add the remaining 1 teaspoon vegetable oil to the empty side and crack in 2 large eggs. Scramble the eggs until almost set.

5-Turn off the heat and mix the scrambled eggs into the fried rice, breaking up any large pieces. Drizzle with 3/4 teaspoon toasted sesame oil and toss it all together. Adjust the seasoning with more salt and pepper if needed, and garnish with the scallion greens.