1️⃣ Prepare the rice:
If not already done, cook your rice and let it cool completely (preferably refrigerate overnight). Cold rice prevents clumping and helps achieve the perfect fried rice texture.

2️⃣ Scramble the eggs:
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Transfer the eggs to a plate and set aside.

3️⃣ Sauté the aromatics:
Add another tablespoon of oil to the skillet. Sauté the minced garlic and green onions for 1-2 minutes until fragrant.

4️⃣ Cook the vegetables:
Add the peas and carrots, cooking for 2-3 minutes until tender.

5️⃣ Stir-fry the rice:
Add the remaining oil and then add the cold rice to the skillet. Break up any clumps and stir-fry for 3-4 minutes, ensuring the rice is heated through.

6️⃣ Season the rice:
Pour in the soy sauce, oyster sauce (if using), sesame oil, and season with salt and pepper. Stir well to evenly coat the rice.

7️⃣ Combine and finish:
Add the scrambled eggs back to the skillet, gently folding them into the rice. Cook for an additional 1-2 minutes.

8️⃣ Garnish and serve:
Top with extra green onions and toasted sesame seeds if desired. Serve hot!