Heat the olive oil in a large deep skillet, or wok, over medium-high heat and add in the onion, carrots, cabbage, and salt. Stir well, cooking until the veggies are tender, about 8 minutes. Add in the garlic and ginger, and stir for 1 more minute.
Move the veggies to the edge of the pan, creating space in the center. Crack the 2 eggs into the center of the pan, and scramble them until cooked through, about 3 to 4 minutes.
Add in the chilled rice and tamari, then stir well, until the rice is heated through.
Finish the dish by adding in the sesame oil, green onions, and black pepper, to taste. Stir well, and serve warm right away. Leftover fried rice will keep well in the fridge for up to 5 days. You can heat it up in a skillet again for a fast meal later!
Nutrition information is for half the batch. This information is automatically calculated, and is just an estimate, not a guarantee.For a vegan fried rice, omit the eggs and try scrambled tofu instead! Or you can just serve it without any added protein, for a veggie & rice dish.