Prepare the ingredients

• Break up the cold cooked rice with your hands so no clumps remain.
• Mince the garlic, finely dice the carrot and slice the spring onion, keeping the whites and greens separate.
• Beat the eggs in a bowl and mix the soy sauce, oyster sauce and sesame oil together.

Scramble the eggs

• Heat the wok over high heat and add part of the oil.
• Pour in the beaten eggs and scramble quickly until just set, then transfer to a plate.

Fry the aromatics and vegetables

• Add the remaining oil to the hot wok.
• Stir-fry the garlic and spring onion whites until fragrant.
• Add the carrot and peas and stir-fry until just tender.

Fry the rice

• Add the rice and press it into the wok, letting it toast before tossing.
• Stir-fry over high heat until the grains are hot and lightly toasted.

Season and finish

• Return the eggs to the wok and pour in the sauce mixture.
• Toss everything together, then season with salt and white pepper.
• Fold through the spring onion greens and serve immediately.