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Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
Sauté Aromatics and Vegetables
Add remaining oil to the skillet. Sauté the chopped onion and garlic until fragrant and translucent. Add diced carrots and peas, cooking until tender.
Add Rice
Add the cold cooked rice to the pan, breaking up any clumps. Stir-fry for several minutes to heat through and lightly toast the rice.
Combine Ingredients
Return the scrambled eggs to the pan. Pour in soy sauce and stir well to evenly coat the rice and vegetables.
Finish
Drizzle with sesame oil (if using) and toss to combine. Remove from heat.
Serve
Serve hot as a main or side dish.
Serving and Storage Tips:
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