Step 1

Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.

Step 2

Add onion and carrots. Stir-fry for 3-4 minutes until vegetables begin to soften.

Step 3

Add peas and cook for an additional minute.

Step 4

Push vegetables to one side of the wok. Add beaten eggs to the other side and scramble until cooked.

Step 5

Add the remaining tablespoon of oil along with garlic and ginger. Stir-fry for 30 seconds until fragrant.

Step 6

Add the cooked rice to the wok. Stir-fry for 3-4 minutes, breaking up any clumps.

Step 7

Pour in soy sauce and sesame oil. Stir-fry for another 2-3 minutes to combine all ingredients thoroughly.

Step 8

Stir in sliced green onions.