Prepare all your ingredients by chopping vegetables, shredding chicken, and beating the eggs. This mise en place will make the cooking process much smoother and faster.

Heat a large skillet or wok over medium-high heat and add one tablespoon of vegetable oil. Pour in the beaten eggs and scramble them until cooked through, then remove them from the skillet and set aside.

Add the remaining vegetable oil to the skillet, then add the diced carrots and cook for 2-3 minutes until slightly tender. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Stir in the day-old rice, breaking up any clumps with your spatula. Continue to cook for 3-5 minutes, allowing the rice to get slightly crispy.

Add the cooked chicken, frozen peas, and scrambled eggs to the rice. Pour in the sauce mixture and black pepper, stirring well to combine all ingredients and coat the rice evenly.

Cook for another 2-3 minutes, ensuring everything is heated through and the flavors have melded. Stir in the chopped green onions just before serving.