Heat a skillet, frying pan or wok to medium high heat. In a hot skillet, caramelize diced onion in 1 tbsp oil (I used canola oil.) Season with 1/2 tsp salt. Once onion has caramelized, remove diced onion from the skillet.
Pour beaten eggs into the skillet. Allow eggs to cook on one side, and then flip to allow eggs to cook on the opposite side. Once eggs are fully cooked remove them from the skillet. Cut cooked eggs into small pieces and set aside.
Pour 2 tbsp oil into skillet. Add 2 tbsp garlic paste and 1 tbsp ginger paste. Sautee. Allow ginger and garlic paste to brown slightly.
Add 7 cups of cooked brown rice to the skillet. Carefully stir everything together. After about 2 minutes of stirring the rice, and allowing it to brown slightly, create a well in the middle of your pan. Add 1 tbsp oil, along with 1 tbsp garlic paste, and 1 tbsp ginger paste. Continue to stir everything together. Season rice with 1 tsp granulated garlic, 1 tsp granulated onion , 1/2 tsp salt, and 1/2 tsp pepper. Continue to stir everything together.
Cook rice for 5-7 minutes stirring often. Add the cooked eggs, caramelize diced onion and stir well carefully. At this point add 3 tbsp of soy sauce and finish rice with 1 tbsp sesame oil. Mix well to distribute evenly.
**I didn’t add any vegetables to my rice, but feel free to add vegetables to yours. If you are using frozen vegetables, defrost them and add them at the time that you add your onions to the rice.