First, gather all your ingredients. If you don't have leftover rice, you can cook fresh rice beforehand. Once the rice is cool, it’s much easier to fry without becoming mushy.

In a large skillet or wok, heat one tablespoon of olive oil over medium-high heat until it shimmers.

Add the beaten eggs to the heated pan. Allow them to cook undisturbed for a few moments before gently stirring until scrambled and just set. Transfer the eggs to a dish and set aside.

In the same pan, add the remaining olive oil. Sauté the minced garlic and fresh ginger for about 30 seconds, or until fragrant. Be cautious not to burn them!

Toss in the frozen peas and carrots next. Stir frequently for about 2-3 minutes until the vegetables are heated through and just tender.

Next, add the chilled rice into the pan. Break up any clumps and mix well to combine with the vegetables. Cook for about 5 minutes, allowing the rice to fry slightly and pick up the flavors.

Pour in the soy sauce, sea salt, ground white pepper, and sesame oil. Mix thoroughly, ensuring every grain of rice is coated well.

Finally, add the scrambled eggs back into the mix, along with the chopped green onions. Stir everything together until well combined, and cook for an additional minute to heat through.

Taste the fried rice and adjust seasoning if needed. Serve it hot and watch how quickly it disappears from the table.