Heat 1 tsp. oil in 12" non-stick skillet over medium-high heat. Add eggs, swirling to coat pan in thin layer. Cook, without stirring, until eggs are set, about 2 minutes. Using spatula, transfer eggs to plate. Finely chop eggs; set aside. Heat remaining oil in same skillet. Add pork and ham. Cook, stirring occasionally, until golden brown on all sides, about 3 minutes; transfer to plate. Add onions to skillet. Cook, stirring occasionally, until soft, about 3 minutes. Stir in peas and carrots, hoisin sauce, garlic and reserved pork and ham. Cook vegetable-pork mixture, stirring occasionally, until vegetables begin to soften, about 5 minutes more. Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes. Remove skillet from heat. Gently stir reserved eggs into rice. Serve warm.