Gather all your ingredients and ensure the day-old rice is cooked and chilled. Chop the onion and garlic finely, shred the cabbage, grate the carrots, and measure out the peas.

In a large non-stick pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers.

Add the chopped onion and minced garlic to the hot oil, sauté for about 2 minutes until fragrant and the onion turns translucent.

Add the shredded cabbage, grated carrots, and peas, and stir-fry for about 4-5 minutes until the cabbage softens but retains some crispness.

Push the vegetable mixture to one side of the pan, pour in the beaten eggs. Let them cook undisturbed for about 1-2 minutes until lightly golden.

Add the chilled day-old rice, breaking up any clumps and folding it into the mixture. Cook for 3-4 minutes on medium-high heat.

Pour in the soy sauce and oyster sauce, stir well and cook for an additional 2-3 minutes.

Drizzle in sesame oil, stirring one last time to distribute evenly.

Transfer to a serving dish, garnishing with chopped green onions and sesame seeds.