Step 1

Heat a large skillet over medium-high heat. Add the eggs and scramble them till they are just done. Remove eggs to a bowl and wipe out the skillet.

Step 2

Add the oil to the same skillet and heat again over medium-high heat. Add the leeks, onion, garlic, and ginger and sauté for 3 to 4 minutes, or until the onion is translucent.

Step 3

Add the peas with a sprinkle of salt and pepper and cook for an additional minute.

Step 4

Add the rice, eggs, vinegar, and soy sauce to the skillet and stir to combine.

Step 5

Let the rice cook for 5 to 6 minutes, without stirring, to let the bottom crisp.

Step 6

Remove pan from heat and stir to bring the crisped rice up from the bottom of the pan.

Step 7

Serve with a garnish of sriracha and green onions.