Prepare your ingredients by washing and chopping the cabbage, grating the carrots, and dicing the onion. Mince the garlic and beat the eggs in a small bowl.

Heat vegetable oil in a large non-stick pan or wok over medium-high heat until shimmering.

Sauté the diced onion and minced garlic for about 2 minutes until the onion is translucent.

Add chopped cabbage, grated carrots, and frozen peas. Stir-fry for 4-5 minutes until vegetables soften.

Push the vegetable mixture to one side and scramble the eggs on the other side. Mix once cooked.

Add the day-old rice and fold it into the vegetable mixture, heating for 2-3 minutes.

Drizzle in soy sauce and oyster sauce, stirring well and cooking for another 2-3 minutes.

Finish with a drizzle of sesame oil, stirring to combine, and cook for an additional minute.

Garnish with chopped green onions and sesame seeds before serving warm.