• Step 1: Heat the vegetable oil in a large skillet or wok over high heat. Add the onion and garlic and sauté for 2-3 minutes, until fragrant and translucent.
• Step 2: Add the diced carrot and frozen peas to the skillet and continue to cook for an additional 2-3 minutes, stirring frequently, until the vegetables are tender-crisp.
• Step 3: Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space. Let the eggs cook undisturbed for 30 seconds, then gently scramble them, incorporating them into the vegetable mixture.
• Step 4: Add the chilled cooked rice and crab meat to the skillet. Drizzle the soy sauce and sesame oil over the top and toss everything together, breaking up any clumps of rice, until the ingredients are evenly distributed and heated through, about 3-5 minutes.
• Step 5: Season with salt and pepper to taste. Serve hot, garnished with additional green onions or sesame seeds if desired.