In a small bowl, beat the eggs with ⅛ teaspoon of the salt until well combined.

Prepare a baking sheet lined with aluminum foil. Spread cooked rice onto the baking sheet and allow it to dry at room temperature for at least 30 minutes.

Heat 2 teaspoons of vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat. Add beaten eggs and cook until just scrambled, about 30 to 60 seconds.

Transfer the scrambled eggs to a large plate.

In the same skillet, add 2 more teaspoons of vegetable oil and reduce heat to medium. Toss in the diced carrot and ⅛ teaspoon of salt, cooking for about 4 to 5 minutes until softened.

Transfer carrots to the plate with eggs.

In the same skillet, add the light green parts of the scallions and 1 tablespoon of vegetable oil. Cook until fragrant, about 30 seconds, then add minced garlic and cook for another 30 seconds.

Add the cooked rice to the skillet, mixing well with the scallions and garlic. Spread it into a single layer.

Sprinkle black pepper and remaining ½ teaspoon of salt over rice. Cook for about 3 to 5 minutes, stirring frequently until heated through.

Stir in thawed peas, the egg and carrot mixture, dark green scallion parts, soy sauce, and sesame oil. Cook for another 2 minutes until warmed through.