Step 1: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
Step 2: Add the remaining tablespoon of oil to the same pan. Toss in the diced onion and cook for 2 minutes until translucent. Add the garlic, ginger, and the peas and carrots mixture, sautéing for another minute until fragrant.
Step 3: Increase the heat to high. Add the cold rice to the pan, using a spatula to break up any large clumps. Fry the rice for 3-4 minutes, tossing frequently so it sears but doesn't burn.
Step 4: Drizzle the soy sauce, oyster sauce, and white pepper over the rice. Stir constantly to ensure every grain is evenly coated with the sauce.
Step 5: Fold the scrambled eggs back into the rice mixture. Drizzle with toasted sesame oil and add half of the sliced green onions.
Step 6: Toss everything together one final time for about 30 seconds. Remove from heat and serve immediately, garnished with the remaining green onions.