Break up clumps in the cold rice.
Heat 1 tablespoon oil in a wok over medium-high heat. Scramble the eggs until just set, then remove and set aside.
Add remaining oil, garlic, and scallion whites. Stir-fry 30 seconds, then add peas and carrots and cook 1 minute.
Increase heat to high. Add rice and stir-fry 3–4 minutes.
Push rice aside, add soy sauce to the pan, let sizzle, then mix through. Add eggs, sesame oil, and white pepper, and toss to combine.
Stir in scallion greens, adjust salt, and serve immediately.
