Prep everything before you start cooking — fried rice moves fast. Mince the 3 cloves garlic minced, slice the 3 stalks green onions thinly sliced (keeping white and green parts separate), thaw the peas and carrots, beat the 3 eggs lightly, and break up any clumps in your cold 4 cups cooked long-grain white rice day-old and cold with your hands or a fork.

In a mixing bowl, stir together the 3 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1 tsp sesame oil toasted, and ½ tsp white pepper. Set aside.

Heat a wok or skillet over high heat until it just begins to smoke. Add 1 tablespoon of vegetable oil and swirl to coat. Add the beaten eggs lightly and scramble quickly, breaking them into small pieces. Remove the 3 eggs lightly to a plate before they are fully set — they will finish cooking later. Set aside.

Return the wok to high heat and add the remaining 1 tablespoon of vegetable oil. Add the white parts of the stalks green onions thinly sliced and the minced cloves garlic minced. Stir-fry for about 30 seconds until fragrant — do not let the 3 cloves garlic minced burn.

Add the peas and carrots and stir-fry for 1 minute until heated through.

Add the cold 4 cups cooked long-grain white rice day-old and cold to the wok. Using a spatula, press and toss the 4 cups cooked long-grain white rice day-old and cold against the hot surface, breaking up any remaining clumps. Stir-fry for 3–4 minutes, letting the 4 cups cooked long-grain white rice day-old and cold sit undisturbed for 30 seconds at a time between tosses so it can get a little toasty.

Pour the sauce mixture evenly over the 4 cups cooked long-grain white rice day-old and cold. Toss well to coat every grain. Stir-fry for another 1–2 minutes until the sauce is fully absorbed and the 4 cups cooked long-grain white rice day-old and cold looks glossy.

Return the scrambled 3 eggs lightly to the wok and fold them into the 4 cups cooked long-grain white rice day-old and cold, breaking them into smaller bits as you go. Taste and adjust with ½ tsp salt if needed.

Remove from heat. Garnish with the green parts of the sliced stalks green onions thinly sliced and serve immediately.