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Heat the oil in a wide skillet over medium-high. Add the ground beef in a single layer, do not break it up yet. Let sit 2 to 3 minutes until the bottom caramelizes and darkens. Break apart and cook until most pieces have crispy caramelized edges, 3 to 4 more minutes. Transfer the beef to a plate and reserve. Leave every drop of beef fat in the pan, that is the flavor base for the rice.
Add the cold rice directly to the pan over the highest heat possible. Press flat. Leave undisturbed 1 to 2 minutes until the bottom toasts and the grains absorb the beef fat. Toss vigorously until every grain is glistening, 2 to 3 more minutes.
Push the rice to the sides. Pour the beaten eggs into the open center and let set 5 seconds, then scramble into large soft folds. Fold through the rice before the egg fully sets so it coats the grains as it finishes cooking.
Add the garlic and toss 15 seconds. Add the soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Toss until every grain is coated and turns deep mahogany. Return the caramelized beef to the pan and fold through in large chunky clusters. Do not over-mix.
Spoon the fried rice into a wide bowl. Finish with the scallions, sesame seeds, fried shallots, and a heavy chili crisp drizzle.