Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, pour in the beaten eggs and stir continuously until they are scrambled and fully cooked, about 2-3 minutes. Remove the eggs from the skillet and set them aside, leaving any leftover oil to infuse flavor in the next steps.

Add another tablespoon of oil to the same skillet and heat it over medium-high. Once hot, add diced onions and minced garlic, sautéing for about 2 minutes until the onions turn translucent and fragrant.

Stir in the diced carrots and continue to cook for 2-3 minutes. Then, toss in the thawed peas and stir for an additional minute until they’re heated through.

Incorporate the chilled jasmine rice into the skillet, breaking apart any clumps with your spatula. Stir-fry the rice for 4-5 minutes until it’s heated through and begins to develop a light golden color.

Return the scrambled eggs to the skillet and drizzle in the soy sauce, oyster sauce (if using), and a splash of toasted sesame oil. Mix everything together thoroughly.

Finally, stir in the sliced green onions and adjust the seasoning with salt and pepper to taste. Cook for an additional minute to warm the green onions.