Spread cooked rice on a tray and cool in the fridge for 20–30 minutes if you can. Chop all vegetables and beat eggs. The rice should be cool, with grains separated.

Warm a large wok or skillet on high heat for 1–2 minutes until hot. Add 1 tablespoon oil and swirl.

Add beaten eggs and scramble quickly until just set. Remove eggs and set aside.

Add another tablespoon of oil if needed. Add onion whites, garlic, and ginger. Stir for 30–60 seconds until fragrant.

Add carrots, bell pepper, and peas. Stir-fry for 2–3 minutes until vegetables become bright and slightly tender.

Push vegetables to the side, add rice and a splash more oil if the pan is dry. Stir and toss to heat rice through and combine with vegetables.

Add soy sauce around the pan, then toss to coat rice. Stir in sesame oil, cooked eggs, and green onion whites. Taste and adjust salt or soy sauce.

Remove from heat and stir in green onion greens and any garnish.