Gather all ingredients; chop veggies and mince garlic.

In a large skillet or wok over medium-high heat, add vegetable oil until shimmering. Sauté minced garlic until fragrant.

Add diced carrots and cook for about two minutes. Toss in frozen peas directly from the bag.

Stir in cooked jasmine rice, mixing until every grain is coated with oil and combined with vegetables.

Pour in soy sauce and sesame oil; stir well until evenly colored.

Just before serving, mix in chopped green onions for freshness.