Start by slicing the beef against the grain into thin strips. Dice your carrots, peas, and any additional vegetables you choose, then mince the garlic and ginger finely. If using freshly cooked rice, spread it out on a baking sheet to cool for about 10 minutes.

In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat until shimmering. Quickly add the sliced beef, sautéing for about 2-3 minutes until browned and just cooked through. Remove the beef from the pan and set it aside.

Push the remaining ingredients in the pan to one side. Pour in the beaten eggs and let them cook undisturbed for a minute, then scramble gently until just set.

Add a splash of oil if needed, then toss in the minced garlic and ginger, quickly stirring them until fragrant, about 30 seconds. Add the diced carrots and peas, stir-frying for 2-3 minutes until they start to soften.

Now, add the cooled, day-old rice. Break up any clumps and stir to combine all ingredients thoroughly. Reintroduce the cooked beef and mix everything together until heated through, about 2-3 minutes.

Drizzle soy sauce and sesame oil over the rice mixture, stirring well to coat each grain and blend the flavors. Cook for an additional minute.

Remove from heat and garnish with sliced green onions, sesame seeds, and chopped cilantro. Serve hot.