Rinse rice and place in a pot with water, broth, and salt. Bring to boil.
Reduce heat to low, cover, and simmer for 20 minutes. Let sit for 10 minutes.
Cool rice in the refrigerator for 1-2 hours.
Heat a wok over high heat, add vegetable oil, and cook the eggs. Add peas, carrots, and scallions. Mix in the rice and sesame oil.
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