Ensure your rice is cooked and thoroughly chilled. Mince the garlic and ginger, then chop the green onions, keeping the white and green parts separate. Lightly beat the eggs in a small bowl.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until fully browned. Drain any excess fat and set the beef aside.

Add another tablespoon of oil to the same skillet. Sauté the white parts of the green onions, minced garlic, and ginger for 30-60 seconds until fragrant. Add the frozen peas and carrots blend, stir-frying for 2-3 minutes until slightly tender-crisp.

Push the vegetables to one side, then add the day-old rice to the empty side and pour the soy sauce and oyster sauce over it. Stir everything together, breaking up rice clumps, and cook for 3-5 minutes until heated through and sauces are absorbed.

Create a well in the center of the rice and pour in the beaten eggs. Quickly scramble the eggs until just set, then fold them into the rice and vegetable mixture.

Return the cooked ground beef to the pan and toss everything to combine. Drizzle with sesame oil and toss again, then season with salt and pepper to taste.

Garnish with the green parts of the green onions and serve hot.