Break apart the day-old rice by rubbing it gently between your hands or place it in a gallon freezer bag, seal, and rub to separate.

In a wok or large nonstick pan over medium-high heat, add 2 tablespoons of oil. Once hot, pour in the beaten eggs. Allow them to sizzle for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.

In the same wok, add a splash of oil. When hot, add the diced onion and thawed peas and carrots. Stir-fry for 15 to 30 seconds until the onion becomes fragrant and translucent.

Add the rice and scrambled eggs back to the wok. Drizzle another tablespoon of oil around the edges and stir-fry until everything is well combined.

Pour the Shaoxing rice wine around the pan and stir-fry everything for about 30 seconds, allowing the alcohol to cook off until you can no longer smell it.

Add the soy sauce and oyster sauce, mixing them in thoroughly. Stir-fry for a few more minutes, ensuring the rice is heated through and evenly colored.

Drizzle in the sesame oil and toss in the sliced green onions. Give everything a final mix.

Serve hot, garnished with extra green onions and sesame seeds if desired.