Heat 1 tablespoon vegetable oil in a large wok or large skillet over medium-high heat. Add the beaten eggs and scramble them quickly for 1 to 2 minutes, breaking them into small curds with a spatula. Then, transfer the eggs to a plate and set them aside.

Add the remaining 2 tablespoons vegetable oil to the same wok. Next, add the garlic and ginger, and stir-fry for 15 to 20 seconds, just until fragrant. Be careful not to let them brown.

Add the cold day-old rice to the wok and break up any large clumps with the spatula. Stir-fry the rice for 3 to 4 minutes, tossing often, until the grains are hot and lightly crisp at the edges.

Add the diced leftover turkey, thawed peas and carrots, and sliced green onions. Stir everything together and cook for about 2 to 3 minutes, just until the turkey is hot and the vegetables are warmed through.

Push the rice mixture to one side of the wok. Pour the soy sauce, oyster sauce, and sesame oil into the empty space. Stir briefly, and then toss everything together so the sauce coats the rice evenly.

Return the scrambled eggs to the wok and fold them into the fried rice. Season with black pepper, taste, and add a little more soy sauce if you want a saltier flavor.

Divide the fried rice among 4 bowls and garnish with sesame seeds and extra sliced green onion. Serve right away while hot.