Begin by gathering all your ingredients. Chop the green onions, mince the garlic cloves, and grate the ginger. This easy prep work will make cooking much smoother.

In a large skillet or wok, heat 1 teaspoon of vegetable oil over medium heat. Once hot, add the beaten eggs. Scramble them until fully cooked. Remove the eggs from the pan and set them aside.

In the same skillet, add the remaining vegetable oil. Toss in minced garlic and let it sauté until fragrant. Next, add the green onions and frozen peas with carrots. Stir it all together for about 2-3 minutes or until the veggies are tender but still vibrant.

Now, it’s time to put the spotlight on the rice. Add the cold, cooked brown rice to the skillet. Stir it into the vegetable mix. Break up any clumps as you go.

Incorporate the soy sauce, salt, ground white pepper, sesame oil, and rice vinegar. Keep stirring everything together until all ingredients are combined and heated through.

Finally, return the scrambled eggs to the skillet. Toss everything together for another minute or two. Serve it fresh from the pan for that piping hot comfort.