If using uncooked rice, rinse 1 cup and boil it in 2 cups of water. Bring to a boil, reduce heat to low and cover, simmer for about 15 minutes until tender.

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.

Add 2 cups of mixed vegetables to the skillet, sautéing for 5-7 minutes until bright in color and tender-crisp.

Push sautéed vegetables to one side, crack 2 eggs into cleared space and scramble for 2-3 minutes until fully cooked.

Add the prepared rice, 3 tablespoons of soy sauce, salt, and pepper. Mix thoroughly and cook for an additional 5 minutes.

Remove from heat and sprinkle chopped green onions on top. Serve hot.