Heat 1/2 tablespoon of vegetable oil in a large skillet over medium-high heat. Once it's hot, add your beef strips and cook for about 3 minutes until they're browned on the outside. Don't worry about cooking them all the way through—they'll finish cooking later. Transfer the beef to a plate and set it aside.

Add the remaining 1/2 tablespoon of oil to the same skillet. Crack your 2 eggs directly into the pan and scramble them quickly. Break them into small pieces as they cook, about 1 minute. Once they're mostly cooked, push them to the side of the pan and remove them to the plate with the beef.

Add your minced garlic and ginger to the same skillet. Stir constantly for about 30 seconds until you smell that amazing aroma. This step is where the flavor really happens, so don't skip it.

Pour in your cold rice and break up any clumps with a wooden spoon. Stir constantly for 2-3 minutes. The rice should start looking drier and more separated. You're looking for each grain to be distinct, not clumpy.

Add the diced carrot and frozen peas to the rice. Keep stirring for about 2 minutes until the vegetables are heated through and the carrot starts to soften slightly.

Return the cooked beef and eggs to the skillet. Pour in the soy sauce and sesame oil. Toss everything together for about 1 minute until it's all combined and heated through.

Remove from heat and stir in the sliced green onions and black pepper. Taste it and add more soy sauce if you want it saltier. Serve immediately while everything's still hot.