Add olive oil to a large skillet set over medium-high heat. Cook onion and garlic until the onion is soft and fragrant, about 3 minutes. Add the frozen peas and carrots and cook for 1 more minute.
Add the cooked and cooled rice and cook until the rice begins to brown, about 3 minutes. Move the rice to the edge of skillet. Add the beaten eggs to the skillet and scramble. Once the eggs are cooked, stir the rice back into them.
Mix the soy sauce and sesame oil and pour the mixture over the rice. Stir until the rice is evenly coated with the mixture. Remove from the heat and top with the green onions and cilantro.
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Notes
To make ahead. Prepare fried rice as directed and store it in an airtight container for up to 4 days.To freeze. Quickly chill the fried rice in the refrigerator. Then portion into freezer-safe, airtight containers and freeze for up to 1 month.