1-First, prepare all ingredients by chopping vegetables, beating eggs, and measuring sauces to streamline the cooking process. This helps avoid scrambling around mid-cook and keeps things organized.

2-Second, heat 2 tablespoons vegetable oil in a large wok or nonstick pan over medium-high heat until it’s shimmering and ready for action.

3-Third, add the minced garlic and scallion whites along with the frozen peas and carrots; stir-fry for about 2 minutes until the veggies are thawed and aromatic.

4-Fourth, toss in the cold cooked rice, breaking up any clumps with your fingers as you go, and mix it all together evenly.

5-Fifth, season the mixture with soy sauce or tamari, kosher salt, and ground white pepper, stirring everything to combine those flavors nicely.

6-Sixth, push the rice to one side of the pan and add the remaining 1 teaspoon of oil to the empty space.

7-Seventh, crack the eggs into that oiled spot and scramble them into fluffy curds until they’re almost set.

8-Eighth, turn off the heat, then stir the scrambled eggs into the fried rice, breaking up any large pieces for even distribution.

9-Ninth, drizzle with toasted sesame oil and give it a final toss to blend everything.

10-Finally, taste and season with extra salt and pepper if needed, then garnish with the scallion greens for a fresh finish. For those new to stir-frying, remember that practice makes perfect, and this method works well with various add-ins.