Prepare the Beef: Slice your beef into thin, bite-sized strips. Toss them with a teaspoon of soy sauce and a pinch of black pepper.

Sear the Protein: Heat one tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1 to 2 minutes. Stir and cook for another minute until just browned. Remove the beef from the pan.

Scramble the Eggs: Lower the heat to medium. Add a tiny bit more oil if needed. Pour in the beaten eggs and scramble them quickly. Once set but still soft, remove and place with the beef.

Sauté Aromatics and Veggies: Turn the heat back up to medium-high. Add the remaining oil. Toss in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant. Add the peas and carrots and stir-fry for 2 minutes.

Fry the Rice: Add the chilled rice to the pan. Break up any clumps and let it sit for a minute to get slightly crispy.

Combine and Season: Pour the soy sauce and sesame oil over the rice. Stir well to coat every grain. Add the cooked beef and eggs back into the pan. Toss everything together for another 2 minutes until hot.

Final Garnish: Remove from heat. Stir in the green parts of the onions. Taste and add more soy sauce if desired. Serve immediately.