Step 1:

• In a large bowl, break up the day-old rice to separate the grains.
• Add the egg yolks and mix thoroughly until each grain is evenly coated with the yolk.

Step 2:

• Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
• Add the diced carrots and peas, stir-frying for about 2-3 minutes until they start to soften.
• Add the diced ham or cooked chicken and cook for another 2 minutes.
• Remove the mixture from the wok and set aside.

Step 3:

• Add the remaining 1 tablespoon of vegetable oil to the wok.
• Add the minced garlic and stir-fry for about 30 seconds until fragrant.
• Add the egg yolk-coated rice to the wok, stirring constantly to prevent sticking and to ensure even cooking.
• Cook for about 3-4 minutes until the rice is heated through and slightly crispy.

Step 4:

• Return the cooked vegetables and meat to the wok, mixing them into the rice.
• Add the chopped green onions, soy sauce, and sesame oil.
• Stir-fry for another 2 minutes until everything is well combined and heated through.
• Season with salt and pepper to taste.