Heat 2 Tbsp. vegetable oil in a large wok or nonstick skillet over high. Add 2 large eggs, stir to break up with a wok spatula or heatproof rubber spatula, and cook, stirring to scramble, until just set, about 1 minute. Transfer to a plate.
Reduce heat to medium and heat remaining 2 Tbsp. vegetable oil in same pan. Cook 3–4 scallions, pale and dark green parts only, thinly sliced (about ¾ cup), 6 garlic cloves, finely chopped, and 1 cup chopped lap cheong (Chinese preserved sausage) or bacon (about 4 slices), stirring and adding more oil if pan looks dry, until scallions are tender, about 2 minutes. Add ⅓ large carrot, peeled, chopped (about ¼ cup), and ½ cup frozen peas, thawed, and cook, tossing, until carrots are beginning to soften, about 4 minutes. Add 2 tsp. soy sauce, 1 tsp. toasted sesame oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground white pepper and toss to combine.
Increase heat to high, return eggs to pan, and add 6 cups (packed) chilled cooked rice. Break up any clumps of rice and cook, tossing often, until rice is heated through, 8–10 minutes. Taste fried rice and season with more salt and white pepper if needed.
