Step 1: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Swirl to coat the surface.
Step 2: Add the frozen peas and carrots blend. Stir-fry for 2-3 minutes until the vegetables start to soften slightly and are vibrant in color. Remove them from the wok and set aside.
Step 3: Add another tablespoon of vegetable oil to the wok. Once hot, add the minced garlic and grated ginger (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn.
Step 4: Add the cold, day-old cooked rice to the wok. Break up any clumps with your spatula and spread the rice evenly. Allow it to cook undisturbed for 1-2 minutes to get a slight crisp on the bottom. Then, stir-fry continuously for another 3-4 minutes, pressing the rice against the sides of the wok to ensure even cooking and separation of grains.
Step 5: Push the rice to one side of the wok, creating a clear space. Add the remaining 1 tablespoon of vegetable oil to the clear space. Pour in the lightly beaten eggs. Let them set for a few seconds, then scramble them with your spatula until just cooked through but still slightly moist. Break them into small pieces.
Step 6: Incorporate the scrambled eggs into the rice, mixing well. Add the cooked peas and carrots back into the wok. Stir everything together until evenly distributed.
Step 7: Pour the light soy sauce and dark soy sauce (if using) evenly over the rice. Add salt and black pepper to taste. Stir-fry for another 1-2 minutes, ensuring all ingredients are well combined and coated with the sauces.
Step 8: Remove the wok from the heat. Drizzle in the toasted sesame oil and sprinkle with the chopped green onions. Toss everything together one last time. Serve immediately.