Ensure your cooked jasmine rice is day-old and cold. If using freshly cooked rice, spread it on a baking sheet to cool and dry out for at least 30 minutes in the fridge.

Whisk the eggs in a small bowl with a pinch of salt until well combined. Dice carrots, mince garlic and ginger, slice green onions separating the white and green parts, and thaw frozen peas.

In a small bowl, combine the soy sauce, sesame oil, and white pepper. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Pour in the whisked eggs and scramble them quickly, breaking them into small pieces. Cook until just set, then remove from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the white parts of the green onions, minced garlic, grated ginger (if using), and diced carrots. Stir-fry for 1-2 minutes until fragrant and carrots start to soften.

Add the cold rice to the wok. Break up any clumps with your spatula and stir-fry for 3-5 minutes, pressing the rice against the hot surface to encourage a slight crispiness. The rice should look a bit drier and slightly toasted.

Add the thawed peas and the prepared sauce mixture to the rice. Continue to stir-fry for another 1-2 minutes, ensuring the sauce is evenly distributed and the peas are heated through.

Return the scrambled eggs to the wok. Add the green parts of the green onions. Toss everything together for about 30 seconds to combine and heat through.

Serve immediately as a main dish or a side.