If you don’t have leftover rice, cook about 1.5 cups of uncooked rice. Follow the package instructions, and once done, spread it out on a baking sheet to cool., Dice your onions and carrots, and set them aside. Measure out your peas and any additional vegetables you’d like to include., If you’re adding meat like chicken or shrimp, make sure it’s cooked and diced into manageable bites., Opt for a well-seasoned cast iron skillet or a Chinese wok. Heat your pan over medium-high heat until it’s hot but not smoking., Add the vegetable oil and let it heat for a moment., Throw in the minced garlic and diced onion first. Sauté for about 1-2 minutes until fragrant and the onion is translucent., If you’re using any protein, toss it in now to warm up and absorb flavors. Stir-fry for about 2-3 minutes., Next, add the carrots and frozen peas. Stir-fry for another 2-3 minutes until the veggies are tender but still vibrant in color., Now add the cold, cooked rice. Break apart any clumps with a spatula., Pour the soy sauce evenly over the rice and add the sesame oil. Mix everything thoroughly ensuring each grain of rice is coated., Push the rice to one side of the pan and crack the eggs into the empty space. Allow them to fry for just a minute, then scramble until cooked before incorporating into the rice., Toss everything together and stir-fry for an additional 2-3 minutes until heated through and the rice takes on a slightly crispy texture.