Prepare the Eggs: Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat until it shimmers. Pour in the whisked eggs. As they cook, you'll see the edges firming up and the centre bubbling slightly. Scramble them gently with a wooden spoon until they are just set and fluffy, with a pale yellow colour and no raw liquid remaining, about 1-2 minutes. Remove the eggs from the pan and set aside.

Sauté the Aromatics and Vegetables: Add another tablespoon of vegetable oil to the same pan over medium-high heat. Tip in the diced white onion and carrots. Listen for a gentle sizzle as they hit the hot oil. Sauté for 3-4 minutes, stirring occasionally, until the onions become translucent and slightly softened, taking on a faint golden hue, and the carrots begin to tenderise, losing their raw crunch.

Introduce Garlic and Peas: Add the minced garlic to the pan with the softened vegetables. You'll immediately notice a fragrant, pungent aroma filling your kitchen. Stir continuously for about 30 seconds until the garlic is golden and aromatic but not burnt. Then, add the frozen peas. Continue to stir-fry for another 1-2 minutes until the peas are vibrant green and heated through.

Add the Chilled Rice: Now, it's time for the star ingredient! Add the cold, day-old jasmine rice to the pan. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and absorb the flavours of the vegetables and oil. You should hear a light sizzling and popping sound, and the rice grains will start to separate and look slightly drier and glossier.

Craft the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, granulated sugar, and white pepper. Pour this mixture evenly over the rice in the pan. As the sauce hits the hot rice, it will sizzle and immediately begin to coat the grains. Stir vigorously, ensuring every grain of rice is evenly coated and takes on a beautiful light brown, glossy sheen, for about 2-3 minutes.

Combine and Finish: Return the cooked scrambled eggs to the pan. Gently fold them into the fried rice, distributing them throughout the dish. Continue to stir-fry for one final minute, ensuring everything is thoroughly combined and piping hot. The dish should smell wonderfully savoury and slightly sweet. Serve immediately, garnished with freshly chopped spring onions. My kids absolutely devour this every time I make it!