Heat half of the oil in a large wok or skillet over medium-high heat. Add the eggs and cook, stirring often, until just set, about 2 minutes. Remove the eggs to a plate.

Add the scallion whites to the skillet and cook until just tender, about 3 minutes. Add the garlic and ginger and cook a few minutes longer.

Add the remaining oil, followed by the brisket and any fresh vegetables. Stir in the rice and cook until rice beings to crisp, 3-4 minutes. Add any frozen vegetables along with the cooked eggs. Break up the eggs as you stir, if needed.

Stir in the green onions, cilantro, and soy sauce. Season with salt and pepper, to taste. Garnish with additional green onions and cilantro if desired. Serve warm with Sriracha sauce and lime wedges.