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Preheat a large skillet or wok to medium heat.
Add 2 tablespoons sesame oil, 1 cup chopped white onion, and 1 cup frozen peas and carrots. Cook until tender.
Slide the vegetables to the side and pour 2 lightly beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetables.
Add 3 cups cooked rice * to the veggie and egg mixture. Pour 2-3 tablespoons soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
Top with 2 tablespoons chopped green onions, if desired, and serve immediately.