Prepare the rice: If you haven’t already, cook the rice and let it cool. Day-old rice works best because it’s less sticky and holds up better in the stir-frying process. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet to cool for about 15-20 minutes.

Cook the beef: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once hot, add the thinly sliced beef and cook for about 2-3 minutes until it’s browned and cooked through. Remove the beef from the pan and set it aside.

Scramble the eggs: In the same pan, add the beaten eggs. Scramble them gently, cooking for about 1-2 minutes until just set. Push the eggs to one side of the pan.

Sauté the vegetables: Add the garlic, peas, and carrots to the pan, cooking for about 2-3 minutes, or until the veggies are heated through and the garlic is fragrant.

Combine the rice: Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry everything together for about 3-4 minutes, ensuring the rice gets a nice golden-brown color.

Season the rice: Pour in the soy sauce and sesame oil, mixing well to coat the rice and veggies evenly with flavor. Add the cooked beef and scrambled eggs back to the pan, stirring everything together until fully combined.

Final touch: Sprinkle the chopped green onions over the top and give everything one last stir. Taste and adjust seasoning if needed (you can add more soy sauce or sesame oil if you prefer).