Heat 1 1/2 tbsp olive oil in a skillet over medium heat.
Scramble eggs with 2 tsp of water, add to hot pan and scramble as desired. Set aside.
In a large pan or electric skillet, heat remaining olive oil. Add chopped onion and saute to desired tenderness. If necessary, add water to help steam the onions.
Add garlic and rice. Stir to break up the rice and heat through.
Add peas and carrots, coconut aminos, and sesame oil. Stir to coat everything well with the sauce.
If desired, put rice in a serving bowl and top with sliced green onions.
