Step 1: Prepare your ingredients. Ensure rice is cold and day-old. Beat eggs lightly in a small bowl. Finely dice onion, mince garlic and ginger. Have soy sauce and sesame oil ready.
Step 2: Heat a large wok or a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once shimmering, pour in the beaten eggs. Scramble the eggs quickly, breaking them into small pieces as they cook, for about 1-2 minutes. Remove the cooked eggs from the wok and set aside.
Step 3: Add the remaining 1 tablespoon of vegetable oil to the wok. Increase heat to high. Add the diced onion and stir-fry for 1-2 minutes until softened and translucent. Add the minced garlic and ginger, stir-frying for another 30 seconds until fragrant.
Step 4: Add the thawed peas and carrots to the wok and stir-fry for 1-2 minutes until heated through and slightly tender-crisp.
Step 5: Add the cold, day-old rice to the wok. Break up any clumps with your spatula. Stir-fry vigorously, tossing and mixing the rice with the vegetables for 3-5 minutes. The goal is to heat the rice through and allow some of the moisture to evaporate, giving it that classic fluffy texture.
Step 6: Push the rice mixture to one side of the wok, creating a small clearing. Pour the soy sauce into the clearing, let it sizzle for 10-15 seconds to deepen its flavor, then quickly toss it into the rice until everything is evenly coated. Add the cooked scrambled eggs back into the wok.
Step 7: Add the sesame oil and white pepper (if using). Toss everything together for another minute, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning if needed (add more soy sauce if desired).
Step 8: Remove the egg fried rice from heat. Garnish with freshly sliced green onions before serving immediately. Enjoy your perfectly fluffy and flavorful egg fried rice!