In a large skillet or wok, heat a drizzle of vegetable oil. Add diced bell peppers, shredded carrots, and peas, sautéing for about 5 minutes.

Add minced garlic and cook for another minute. Then add day-old cooked rice, breaking up clumps and mixing well for about 3-4 minutes.

Drizzle soy sauce and sesame oil over the mixture, stirring thoroughly, and sauté for another 2 minutes.

Create a well in the center of the skillet, add the beaten eggs, let them set for 30 seconds, then scramble and mix into the rice with chicken or tofu.

Remove from heat and sprinkle with chopped green onions and sesame seeds. Let sit for a minute before serving.