Heat wok or large skillet over medium-high heat for 2 minutes. Add 1 tablespoon vegetable oil, swirl to coat, then pour in beaten eggs. Scramble for 60-90 seconds until just set but still soft, then transfer to a plate.
2 eggs, 2 tbsp vegetable oil
Add remaining oil to the hot pan. Toss in garlic and onion, stir constantly for 60 seconds until fragrant but not browned. Add diced carrots, peas, and bell pepper, cook 3-4 minutes stirring every 30 seconds until tender-crisp.
3 cloves garlic, 1 onion, 1 cup carrots, 1 cup peas, 1 bell pepper, 2 tbsp vegetable oil
Add cold day-old rice straight from the fridge. Break up clumps with your spatula, toss to coat with oil, then spread in an even layer. Let sit undisturbed for 60 seconds to crisp the bottom.
4 cups rice, 2 tbsp vegetable oil
Drizzle soy sauce around the edge of the pan. Stir everything together for 30 seconds, taste and add more soy sauce if needed. Fold in scrambled eggs and half the sliced green onions.
3 tbsp soy sauce, 2 eggs, 3 green onions
Cook 1 more minute, stirring constantly. Remove from heat when rice looks slightly crispy at the edges and everything smells toasted. Top with remaining green onions and serve immediately.
3 green onions
