In a medium-size pot, bring 1 cup of short-grain brown rice and 2 cups of water to a rolling boil. Cover and reduce heat to low; let it simmer for around 40 minutes or until all water has been absorbed.
Heat 2 Tbsp. of olive oil in a skillet on medium-high heat. Add in minced garlic, red pepper, red onion, and frozen peas and carrots. Sauté for about 3-5 minutes or until the onion is translucent.
Create a pocket in the middle of your pan. Crack two eggs and scramble with a fork. Cook egg for about a minute and then mix with the rest of the veggies.