Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Add the thawed peas and carrots, and sauté for about 2-3 minutes until heated through.

Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for about 5 minutes until the rice is heated and slightly crispy.

Stir in the scrambled eggs, sliced green onions, soy sauce, sesame oil, salt, and pepper. Mix well and cook for an additional 2 minutes.

Taste and adjust seasoning if necessary. Serve hot.