Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the finely chopped onion and diced carrot to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned and cooked through, about 5-6 minutes.
While the beef cooks, in a separate small bowl, whisk the eggs until smooth.
Push the beef and vegetable mixture to one side of the skillet. Pour the whisked eggs into the empty side and scramble until just set, about 1-2 minutes.
Combine the scrambled eggs with the beef and vegetables in the skillet.
Add the chilled cooked jasmine rice to the skillet. Stir well to combine all ingredients evenly.
In a small bowl, mix the soy sauce, gochujang, sesame oil, and black pepper. Pour this sauce over the rice mixture.
Stir-fry everything together for 3-4 minutes until the rice is heated through and the sauce is evenly distributed.
Add the thawed peas and sliced green onions. Stir to combine and cook for an additional 1-2 minutes.
Remove from heat and sprinkle toasted sesame seeds on top before serving.