Gather all your ingredients. Dice the onion, mince the garlic and ginger, and chop the green onions. Ensure your brown rice is cooked and cooled.
In a large skillet or wok, heat a bit of oil over medium-high heat. Whisk the eggs in a mixing bowl, then scramble them in the skillet until fully cooked. Set aside.
Add diced onion to the skillet and sauté for 2-3 minutes until softened. Add minced garlic and ginger, cooking for an additional minute.
Add frozen peas and carrots to the skillet. Stir-fry for about 3-4 minutes until heated through.
Add the cooked brown rice to the skillet, breaking up any clumps and mixing well.
Pour soy sauce, oyster sauce, and sesame oil over the rice. Stir thoroughly to coat the rice evenly.
Fold in the scrambled eggs and chopped green onions. Stir until well combined and adjust seasoning if necessary.
Serve hot, garnished with additional green onions if desired.
