Heat your wok or skillet over medium-high heat and add vegetable oil until shimmering. Add the minced garlic and ginger, sautéing until fragrant, about 30 seconds, until you hear a gentle sizzle and smell a rich aroma.
Toss in the sliced vegetables, stirring quickly. Cook for about 2-3 minutes until the vegetables start to soften and turn vibrant, with a slight char at the edges. They should still retain some crunch.
Push the vegetables to one side of the pan. Add a bit more oil if needed, then add the chilled rice. Break up any clumps and stir vigorously, frying the rice for 3-4 minutes until it warms through and takes on a slightly crispy, smoky appearance.
Pour the soy sauce evenly over the rice and toss everything together. Continue stir-frying for another minute, allowing the rice to absorb the soy and develop a glossy, flavorful coating.
Add the frozen peas and chopped spring onions, stirring well. Cook for another minute until the peas are heated through and bright green, and the onions are slightly wilted.
Finish by drizzling the sesame oil over the rice, giving it a fragrant, nutty aroma. Toss one last time to evenly distribute the oil.
Remove the fried rice from the heat and transfer to serving bowls. Garnish with freshly chopped spring onions for a pop of color and freshness. Serve immediately while hot and crispy.
