Cook rice according to package directions and cool fully on a cookie sheet. Separate any clumps.

Combine oyster sauce, and soy sauce in small bowl, set aside.

Heat 12″ non-stick skillet over medium heat. add 1-1/2 tsp oil and coat pan. Add eggs and cook without stirring until they begin to set, then scramble, breaking into small pieces until cooked. Transfer to a plate.

Clean skillet. Return skillet to burner on high heat; add 2-3 Tbsp. oil.

Add peas and cook 30 seconds. Add garlic and cook until fragrant about 30 seconds.

Add rice and some of the oyster sauce mixture; cook stirring constantly until heated through. Add additional sauce as needed. Add eggs, bean sprouts and scallions. Taste rice mixture before adding more sauce.

Cook until heated through.