Prepare the vegetables before you begin to cook. Mince/grate the garlic and grate the ginger. Peel and dice the carrot. Thinly slice the green bell pepper, and slice the green onions.

Heat a large skillet or wok over medium heat. Add 1 Tbsp of the cooking oil and swirl to coat the surface. Add the ginger and garlic to the skillet and briefly sauté for about one minute or just until they become fragrant. Add the diced carrot and the white ends of the sliced green onion (save the tender green ends for adding after cooking). Sauté for about two minutes more.

Add the frozen peas and sliced green bell pepper. Continue to sauté for 2-3 minutes, or just until the green bell peppers begin to soften. Chunk up the rice well and fluff with a fork, then add the rice and sauté for 2-3 minutes more, or just until the rice is heated through.

Crack the eggs into a bowl and briefly whisk. Push the contents of the skillet off to the sides, exposing the skillet in the center. Add one additional tablespoon of cooking oil to the skillet in the center, then pour in the whisked eggs. Cook the eggs for 1-2 minutes, gently scrambling, until they are mostly cooked through, then stir to mix them into the other ingredients in the skillet.

Drizzle 3 tbsp soy sauce and the toasted sesame oil over the skillet and stir to combine. At this point everything should be heated through and coated in sauce. Taste and adjust. Usually, we need about 2 tbsp more soy sauce. Serve immediately with fresh green onion sprinkled over top.