Step 1: Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium heat. Pour in the beaten eggs and scramble quickly until just set. Remove the eggs from the pan and set aside.
Step 2: Increase the heat to medium-high and add the remaining tablespoon of oil. Sauté the diced onion and frozen peas and carrots for about 3-4 minutes until softened.
Step 3: Add the minced garlic and grated ginger to the vegetables and stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Step 4: Add the cold rice to the skillet. Use a spatula to break up any clumps. Stir-fry for 2-3 minutes until the rice is heated through and starts to slightly brown.
Step 5: Drizzle the soy sauce and toasted sesame oil over the rice. Sprinkle with white pepper. Toss everything together vigorously to ensure the rice is evenly coated.
Step 6: Fold the scrambled eggs back into the pan along with the sliced green onions. Stir for another 30 seconds to combine everything.
Step 7: Remove from heat and serve immediately while hot.