Step 1: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and quickly scramble them until just set but still slightly moist. Remove from the wok and set aside.
Step 2: Add another 1 tablespoon of oil to the same wok. Add minced garlic and ginger (if using) and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
Step 3: Add the thawed peas and carrots blend to the wok. Stir-fry for 2-3 minutes until they are tender-crisp. If adding other vegetables or cooked protein, add them now and cook for a few minutes.
Step 4: Add the cold, day-old rice to the wok. Break up any clumps with your spatula. Stir-fry the rice for 3-5 minutes, pressing it against the hot surface of the wok to help dry it out and achieve a slightly toasted texture.
Step 5: Pour the soy sauce and white pepper evenly over the rice. Continue to stir-fry for another 2-3 minutes, ensuring every grain of rice is coated and heated through. Taste and adjust seasoning if needed.
Step 6: Return the cooked scrambled eggs to the wok. Add most of the chopped green onions (reserving a small amount for garnish) and the toasted sesame oil. Gently fold everything together until well combined and heated through. Serve immediately, garnished with remaining green onions.