Prepare the Sauce and Eggs: In a small bowl, whisk together the light soy sauce, dark soy sauce, toasted sesame oil, sugar, and white pepper. Set this aside. Heat your wok or large frying pan over a medium-high heat with half a tablespoon of vegetable oil. Pour in the beaten eggs and scramble them for 1-2 minutes until just cooked. Remove from the pan and set aside.

Sauté the Aromatics: Add the remaining half tablespoon of oil to the hot pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Be careful not to let them burn.

Cook the Vegetables: Add the diced carrot, red pepper, and the white parts of the spring onions to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. They should still have a bit of a bite.

Add the Rice: Now, add the cold cooked rice to the pan. Use your spatula or spoon to break up any large clumps. Continue to stir-fry, tossing the rice with the vegetables for about 3-4 minutes. You want to ensure every grain is heated through. What works best for me is pressing the rice flat against the pan for 30 seconds to get some lovely toasted bits before stirring again.

Pour in the Sauce: Pour the prepared sauce mixture all over the rice. Stir everything together quickly and thoroughly, ensuring the rice and vegetables are evenly coated. The rice should take on a lovely rich brown colour.

Finishing Touches: Add the thawed peas and the cooked scrambled egg back into the pan. Break the egg up into smaller pieces as you stir. Continue to cook for another 1-2 minutes.

Serve Immediately: Turn off the heat. Fold in the green parts of the spring onions. Give it one final toss and serve your veggie fried rice immediately while it’s piping hot.