Directions
Heat 2 tablespoons vegetable oil in a large wok or non-stick skillet over medium heat.
Add the garlic, white parts of the scallions, and leeks if using. Cook briefly.
Add the frozen peas and carrots and cook for about 2 minutes, until thawed.
Add the cold cooked rice, breaking up any clumps as you add it. Toss well.
Add the soy sauce, a small amount of salt, and white pepper. Mix well.
Push the rice to one side of the pan. Add 1 teaspoon vegetable oil to the empty side.
Crack in the eggs and scramble until almost set.
Turn off the heat and mix the eggs into the rice, breaking up any large pieces.
Drizzle with sesame oil and toss to combine.
Taste and adjust the seasoning. Garnish with the green parts of the scallions.
