In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add in the eggs and scramble them until they are fully cooked. Remove them from the pan to a separate plate.

Add the remaining oil to the same pan and heat over medium high heat.  Add in the diced flank steak and cook on high heat for 2-3 minutes per side until the outside of the steak is seared and the steak is cooked through.

Remove the steak from the pan to a separate plate.

Add the frozen peas and carrots blend to the pan and sauté for approximately 2 minutes on medium high heat until tender and slightly browned.  Add in the garlic and cook for 1-2 minutes until you can smell the garlic.

Stir in the cooked and cooled rice.  Break it up with a spatula and cook it in the skillet for 3-5 minutes until the rice starts to brown slightly.

Drizzle the soy sauce and sesame oil on top of the rice and mix it into the rice. Add the steak and eggs back to the pan and gently stir it into the rice mixture.

Let it cook for a minute to heat through.

Serve warm topped with the green onions and sesame seeds.  Enjoy!