Add the jasmine rice and water to a large saucepan and bring to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and simmer for 10 to 12 minutes until all the water is absorbed. Remove from heat and let the rice cool. If time allows, make the rice the day before and refrigerate it. Cold rice fries up better and holds its shape without getting mushy. You can also use a rice cooker instead of the stovetop if you want a set-it-and-forget-it method.

In a large skillet, heat the vegetable oil over high heat until hot. Add the beaten eggs and scramble for about 1 minute, stirring gently to break them up but not overcook. Reduce the heat to medium.

Add the cooled rice to the skillet and use your spatula to break up any large clumps. Stir it into the egg until everything is combined and starting to heat through.

Add the soy sauce, thawed peas and carrots, and sliced green onion to the skillet. Stir well to evenly coat the rice and mix everything together. Continue to cook, stirring often, until the rice is hot and the veggies are fully warmed. For best texture, thaw the veggies before adding so they don’t release extra water into the pan.

Remove the skillet from the heat and drizzle with sesame oil. Stir again.

Serve hot. Leftovers can be stored in the fridge for up to 3 days and reheat well in a skillet or microwave.