Use clean hands or a fork to break up the cold rice, separating any large clumps. Have all ingredients beside the stove before heating the pan; fried rice cooks quickly.

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 teaspoon of the neutral oil, then add the beaten eggs. Scramble just until softly set, about 45 to 60 seconds, and transfer them to a clean plate.

Add the remaining neutral oil to the same hot wok. Add the scallion whites and the frozen peas and carrots. Stir-fry until the vegetables are hot and the scallion whites smell fragrant, about 2 minutes.

Add the cold rice, salt, and white pepper. Spread the rice across the wok and let it sit undisturbed for 30 seconds, then stir-fry, pressing and tossing to separate the grains, for 3 to 4 minutes.

Drizzle the light soy sauce around the edge of the wok rather than directly over the rice. Toss continuously until the rice is evenly seasoned and hot, about 1 minute.

Return the scrambled eggs to the wok along with the scallion greens and toasted sesame oil. Toss gently for 30 seconds, taste, and add a small pinch of salt only if needed. Serve hot.