Prepare the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Incorporate the diced onion and cook for 2 to 3 minutes until it becomes tender. Add the julienned carrots and shredded cabbage to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Add the Aromatics: Push the vegetables to the side of the skillet and add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger to the center and cook for about 1 minute until fragrant, stirring frequently.

Stir in the Rice: Add the cold, cooked rice to the skillet. Stir well to combine the rice with the vegetables, garlic, and ginger. Cook for 3-4 minutes, allowing the rice to heat through and lightly fry.

Cook the Eggs: Push the rice and vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty space and scramble them for about 2-3 minutes until fully cooked. Once scrambled, mix the eggs into the rice and vegetables evenly.

Season the Fried Rice: Drizzle the soy sauce and lime juice over the rice. Stir to combine and cook for an additional 1-2 minutes to ensure all the flavors are well distributed.

Garnish and Serve: Remove the skillet from heat. Sprinkle the thinly sliced scallions over the top for a fresh, vibrant garnish. Serve the Cabbage Fried Rice hot, either as a main dish or a side to your favorite protein.