1. In a wok, set to medium-high heat, add half of the canola oil and swirl around to coat the bottom of the pan. Add the eggs and scramble quickly.  
2. Add a tablespoon of soy sauce and cook thoroughly.  Transfer to a bowl.
3. Add the other hand of the oil and place the cooked rice in the wok.  Stir and toss until rice is tender.
4. Add in the thawed peas and carrots, along with the scrambled eggs.  Add the soy sauce and sesame oil and toss to coat.  
5. Add the sesame seeds and green onions, give a final toss, and place in a serving bowl.

Serve immediately.