Begin by mincing the garlic and thinly slicing the scallions, separating the white bulbs from the green tops.

In a large wok or nonstick frying pan, pour in the vegetable oil and heat over medium-high heat.

Add the minced garlic and white parts of the scallions to the hot oil, stirring for about 30 seconds until fragrant.

Toss in the frozen peas and carrots, continuing to stir-fry for another 2 minutes.

Incorporate the cold cooked rice into the wok, breaking apart any clumps as you stir.

Slide the rice to one side of the wok, add more vegetable oil if needed, and crack in the large eggs.

Drizzle toasted sesame oil over the finished dish for an aromatic finish and stir well.