Heat a large skillet or wok over medium-high heat and add 1 tablespoon oil. Once shimmering, add the beef in a single layer. Sear quick, 1–2 minutes per side, until just browned. Remove and set aside.

In the same pan, add the remaining tablespoon of oil. Scramble the eggs until softly set, then scoop them out and set aside with the beef.

Add a touch more oil if needed, toss in the garlic and stir until fragrant, about 30 seconds. Dump in the rice. Break up any clumps and fry, 3–4 minutes, until glossy and heated through.

Return the beef and eggs to the pan. Stir in peas and carrots. Drizzle soy sauce and oyster sauce (if using). Toss everything together until evenly combined and hot.

Finish with sesame oil, taste, and adjust with a pinch of salt or pepper. Serve hot and watch it disappear in minutes.