Prepare the sauce by whisking together soy sauce, Shaoxing wine, sesame oil, and white pepper in a small bowl.

Heat 30 ml of oil in a large wok or skillet over high heat until shimmering. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry until fragrant, about 30 seconds.

Add the diced carrots and frozen peas to the wok. Stir-fry for 2-3 minutes until the carrots are tender-crisp and the peas are heated through.

Push the vegetables to one side of the wok. Add the remaining 15 ml of oil to the empty space. Pour in the beaten eggs and scramble until just set. Break up the scrambled egg into bite-sized pieces.

Add the chilled rice to the wok, breaking up any clumps with your spatula. Pour the prepared sauce over the rice and vegetables. Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly coated and heated through.

Stir in the reserved green parts of the scallions. Toss everything together for another minute and serve immediately.