Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add beaten eggs and scramble until just set, then transfer to a plate and set aside.

Add another tablespoon of oil to the same pan. Add diced carrots and onions and cook for 2 minutes, stirring constantly until the carrots start to soften. Add minced garlic and cook for 30 seconds until fragrant.

Add the day-old rice and break up any clumps with a spatula. Spread the rice across the pan and press it down gently to let it toast for 1 minute without stirring. Toss and repeat once more so some grains get slightly crispy.

Add frozen peas, diced bell peppers, and any other quick-cooking vegetables. Toss everything together for 2 minutes until the vegetables are warmed through but still crisp.

Push the rice to the side of the pan and add 2 tablespoons soy sauce to the empty space. Let it bubble for a few seconds, then toss the rice through the sauce. Add the scrambled eggs back in, drizzle with 1 teaspoon sesame oil, and toss gently. Remove from heat and garnish with sliced green onions.