Serves 8

COLD RICE IS THE KEY
3 T sesame oil, divided
6 large eggs
Kosher salt
3 cups frozen peas and carrots
6 green onions, thinly sliced, white and green parts divided
6cloves garlic, minced
2 T peeled and minced ginger
8 cups cooked long grain rice (make in advance) w/1 tsp turmeric
3 fl.oz. low-sodium soy sauce

Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoons oil. Beat egg with 4 teaspoons water and a teaspoon of salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
Return skillet to high heat and add 2 tablespoons oil, the peas and carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. 
Add rice and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.