Beat the eggs with a pinch of salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Scramble the eggs until just set, about 1 minute. Transfer to a plate.

Wipe the skillet, then add the remaining 1 tbsp vegetable oil. Sauté the garlic and ginger for 30 seconds over medium-high heat until fragrant.

Turn the heat to high and add the cold rice. Spread it evenly and cook undisturbed for 2 minutes. Break it up and toss, then cook another 2 to 3 minutes until the rice is hot and a little crisp.

Add the rotisserie chicken and frozen peas and carrots. Toss and cook for 2 to 3 minutes until heated through.

Pour the soy sauce around the edge of the pan and toss. Fold in the scrambled eggs and most of the scallions, then drizzle with sesame oil. Serve immediately with the remaining scallions on top.