Crack eggs into a bowl and lightly beat until just combined. Slice scallions, mince garlic and ginger, and dice onion if not already done. Thaw frozen peas and carrots and pat dry.

If using raw protein (shrimp/chicken), cook it through and dice; if using leftover cooked protein, chop into bite-sized pieces.

Cook Eggs & Aromatics

Cook eggs

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Pour in beaten eggs and let sit 10–15 seconds until edges set, then gently scramble until just cooked but still soft. Transfer eggs to a plate and set aside.

Sauté aromatics

Add remaining 1 tablespoon vegetable oil to the pan. Add diced onion and sauté 1–2 minutes until beginning to soften. Add minced garlic and ginger and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Cook Veggies & Protein

Increase heat to high. Push aromatics to one side of the wok and add the remaining 1 tablespoon oil to the empty area. Add thawed peas and carrots and cook 1–2 minutes until warmed through. Add the cooked protein and stir-fry 1–2 minutes until heated and slightly browned.

Fry Rice

Add the cold rice to the pan, breaking up any remaining clumps with a spatula. Spread rice out and let it sit 30–60 seconds to get a little toasted bottom, then stir. Continue to stir-fry, pressing and turning the rice to heat through and evenly combine with vegetables and protein (about 3–4 minutes).

Drizzle soy sauce, oyster sauce (if using), and sesame oil evenly over the rice. Sprinkle salt and pepper. Stir thoroughly to distribute sauces and color the rice evenly. Taste and adjust seasoning with additional soy sauce or salt if needed.

Return the cooked eggs to the pan and fold them into the rice, breaking them up into bite-sized pieces as you mix. Stir in sliced scallions and cook another 30 seconds to 1 minute to meld flavors.

Finish & Serve

Remove from heat. Serve hot, garnished with extra scallion or a drizzle of sesame oil if desired.