Gather all the ingredients and prepare them as listed. This includes thawing the frozen peas and carrots, dicing the onion and bell pepper, and mincing the garlic.

Make sure the rice is cold and separated. Day-old rice works best as it prevents clumping.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. This ensures the eggs cook quickly and evenly.

Add the beaten eggs and scramble them until fully cooked, about 2-3 minutes. Remove from the pan and set aside.

In the same pan, add another tablespoon of oil if needed. Add the diced onion and cook for 2 minutes until translucent.

Add the minced garlic and diced bell pepper, cooking for an additional 2 minutes until fragrant.

Stir in the thawed peas and carrots, cooking for another 2-3 minutes until heated through.

Add the cold rice to the pan, breaking up any clumps with your spatula. Stir-fry for about 5 minutes, allowing the rice to heat through and absorb the flavors.

Pour in the soy sauce and sesame oil, stirring well to combine. This adds depth and umami to the dish.

Add the scrambled eggs back into the pan along with the black pepper. Mix everything together thoroughly.

Remove from heat and garnish with sliced green onions. Serve hot, and enjoy your delicious breakfast fried rice!