Start by dicing the carrots and chopping the green onions, setting them aside. Using a fork, gently separate any clumps in the day-old jasmine rice.

Heat a tablespoon of cooking oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and let them sit for about 30 seconds, stirring until just set.

In the same pan, add another splash of oil if needed, and add the diced carrots. Sauté for 2 to 3 minutes until tender. If using, add garlic and stir-fry for 30 seconds.

Add the separated jasmine rice to the pan, stirring diligently to mix with the sautéed vegetables and let the rice toast for about 2 to 3 minutes.

Return the scrambled eggs to the pan, along with soy sauce. Toss everything together for about 1 minute until well combined.

Stir in the chopped green onions and sesame oil if desired. Cook for an additional minute, then serve warm.