Fried Rice

Bring 2 cups of water to a boil, then add in 2 cups of white rice. Cover and remove from burner. Let sit for 5 minutes. After 5 minutes dump rice onto a sheet pan to cool. Heat 2 tablespoons of the vegetable oil in a large frying pan over medium-high heat until simmering. Add the garlic and 1 cup frozen peas and carrots. Stir-fry until the carrots and peas are thawed, about 2 minutes. Add cold cooked rice, breaking up any clumps of rice as you add it in. Toss to combine with the peas and carrots. Add 1 tablespoon soy sauce, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Stir to combine. Push the fried rice to one side of the pan. Add the remaining 1/2 teaspoon vegetable oil to the now-empty side of the pan, then crack 1 large egg into the oil. Scramble into fluffy eggs until almost set. Turn off the heat and stir the eggs into the fried rice, breaking up any large pieces of egg. Drizzle with 3/4 teaspoon toasted sesame oil and toss to combine.