Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the 3 cups rice, press into a single layer, and sear undisturbed for 90 seconds, then stir and sear for another 60 seconds.

Push the rice to one side. Add the remaining 1 tbsp vegetable oil, then the minced garlic and white parts of the green onions. Stir for 30 seconds, mix into the rice, add the 1 cup peas and carrots, and stir-fry over high heat for 2 minutes.

Push the rice to the sides, crack the 2 eggs into the center, and scramble until 80 percent set, about 2 minutes. Fold the rice over the eggs to break them into small curds throughout.

Add the 3 tbsp soy sauce, 1 tbsp oyster sauce, and ½ tsp white pepper. Toss over high heat for 1 minute until every grain is evenly coated and no liquid remains.

Remove from heat, drizzle the 1 tsp sesame oil over the rice, toss once, transfer to a serving bowl, and top with the sliced green parts of the green onions.