In a large wok coated with non-stick spray, add the onion and cook until soft, about 3-5 minutes. Remove from wok and set aside.

Spray the wok again with non-stick spray and scramble eggs. Then remove from pan to a plate to keep warm.

Now add the sesame oil to the wok and stir fry the garlic and ginger for 30 seconds. Add the frozen peas and carrots and stir fry for an additional 2 minutes.

Add the brown rice and stir to combine. Add the oyster sauce and soy sauce. Stir to heat through.

Add the onion and eggs back to the wok and stir in the green onions. Heat through.