Crack your eggs into a small bowl and give them a quick scramble with a fork until the whites and yolks are mixed together. Heat your wok or large skillet over medium-high heat and add the vegetable oil. Once it's shimmering and hot, pour in the eggs and let them cook for about 30 seconds without stirring.

Scramble the eggs around the pan until they're mostly cooked but still a tiny bit wet, then push them to the side of the pan. This takes maybe 90 seconds total. Don't worry if they're not perfectly done—they'll finish cooking with the rice.

Add your diced onion and carrots to the empty side of the pan and stir-fry for about 2 minutes until the carrots start softening a little. You want them still slightly crisp, not mushy. The onions should smell amazing at this point.

Toss in your minced garlic and ginger, stirring constantly for about 30 seconds until it's super fragrant. This is where the kitchen starts smelling like an actual restaurant—seriously impressive. Don't skip this step because it's where all the flavor happens.

Add your cold rice to the pan, breaking up any clumps with your spatula as you go. Stir everything together for 2-3 minutes, making sure the rice gets coated with the oil and eggs. The rice should start looking fluffy and separated, not clumpy.

Pour in the soy sauce and add your frozen peas, stirring everything together for another minute or two. The peas will thaw from the heat, and the soy sauce flavors the entire egg fried rice recipe beautifully. Taste it right now and add salt and pepper if you need it.

Drizzle in the sesame oil at the very end, toss in your sliced green onions, and give it one final stir. Serve it hot and watch it disappear faster than you'd expect. I promise this beats takeout every single time.