Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the wok and set aside.

In the same wok, add the remaining tablespoon of oil. Add the minced garlic and ginger, saut? for 30 seconds until fragrant.

Add the peas, carrots, and mushrooms. Stir-fry for about 3-4 minutes until tender.

Add the cooked rice to the wok, breaking up any clumps. Stir well to combine with the vegetables.

Pour in the soy sauce and sesame oil, mixing thoroughly. Add the scrambled eggs and sliced green onions, and stir until everything is heated through.

Remove from heat and serve hot, garnished with additional green onions if desired.