Heat canola oil or peanut oil in a wok or skillet over high heat until just starting to smoke.
Add the minced garlic, ginger, onion, and carrots and stir-fry for 3 minutes until fragrant.
Stir in the thinly cut chicken thighs and sprinkle with Kosher salt and black pepper. Stir-fry until chicken is no longer pink, about 4 minutes.
Push the cooked ingredients to one side of the wok. In the open area, add the beaten eggs and scramble them.
Add the day-old rice, breaking any clumps and mixing it with the other ingredients.
Stir in soy sauce, oyster sauce, and sugar until the rice is uniformly coated.
Fold in the sweet peas and most of the chopped scallions. Stir until fully incorporated.
Transfer to a serving platter and garnish with remaining scallions. Serve immediately.
