Heat oil in a wok (or skillet) over high heat until just starting to smoke.
Add the garlic, ginger, onion, and carrots and stir-fry for 3 minutes.
Stir in the chicken and sprinkle with salt and pepper. Stir-fry until chicken is no longer pink, about 4 minutes.
Use a large flat spoon or spatula to push the vegetables and cooked chicken to one half of the wok or skillet. In the open area of the wok, add the eggs, and immediately add the rice. Use a spoon, or spatula, to work the rice into the eggs until fully coated and the rice is a golden yellow color.
Stir in the soy sauce, oyster sauce, and sugar into the rice/egg mixture, and stir until the rice is uniformly coated and the color has turned a golden brown.
Mix the vegetables and chicken into the rice mixture and stir until fully incorporated.
Stir in the peas, and most of the scallions (leave some for garnish), and the sesame oil, if using.
Transfer to a platter, or individual plates, garnish with scallions, and serve at once with additional soy sauce on the side.