Begin by ensuring all your ingredients are ready. Chop your garlic, slice the green onions, and have everything within arm’s reach. If you haven't yet cooked your rice, make sure to use chilled rice as it fries better—freshly cooked rice can become mushy, which is the last thing you want.

Place your wok over medium-high heat. Add the neutral cooking oil and allow it to heat up. A good way to know if your oil is hot enough is to add a small piece of garlic. If it sizzles, you’re ready to proceed.

Add your garlic to the hot oil and stir-fry for about 30 seconds until fragrant. Immediately add the mixed peas and carrots. Stir continuously for about 2-3 minutes, until the vegetables are vibrant and tender.

Now, add your chilled rice to the wok. This is where you really want to push the rice down, separating clumps and ensuring even frying. Add the soy sauce and oyster sauce, if using. Keep tossing everything together for about 5 minutes to allow the flavors to mingle and the rice to get a bit crispy.

Make a well in the center of the rice. Pour in the beaten eggs, and allow them to sit for about 20 seconds before scrambling them. As they begin to cook, mix everything in the wok to combine. Don’t rush this step; you want the eggs cooked beautifully throughout.

Sprinkle in the toasted sesame oil, chili flakes, kosher salt, and white pepper. Toss everything together well to ensure even distribution of flavors, and let it cook for another minute.

Finally, fold in the sliced green onions. These should be added last to maintain their crispness. Give it one final mix, then plate your lovely fried rice.