1. Prep all ingredients. Mince garlic, slice scallions (separate whites and greens), beat eggs in a small bowl, and break up cold rice with your fingers.

2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set but still slightly soft, about 60 seconds. Transfer to a plate and set aside.

3. Add remaining 1 tablespoon oil to the same pan. Cook garlic and scallion whites for about 15 seconds until fragrant. Add frozen peas and carrots and cook for 1–2 minutes until heated through.

4. Add cold rice to the pan. Spread into an even layer and let toast undisturbed for 30 seconds. Toss and stir-fry for 2–3 minutes, pressing gently to break up any remaining clumps.

5. Drizzle soy sauce around the edges of the pan so it sizzles slightly before mixing in. Add white pepper and salt to taste. Stir to combine.

6. Return scrambled eggs to the pan. Break into smaller pieces and fold into the rice.

7. Remove from heat. Drizzle toasted sesame oil over the top and toss gently. Garnish with scallion greens and serve immediately.