Heat ½ teaspoon of neutral oil in a large non-stick skillet over medium heat. Beat the large eggs in a bowl, then pour them into the skillet, cooking for about 1 minute. Stir gently until the eggs are softly scrambled and no longer runny. Remove from skillet and set aside.

Add 1 tablespoon of oil to the same skillet over medium heat. Toss in the chopped medium white onion and diced medium carrots, stirring for about 3-5 minutes until softened. Finish by adding the frozen peas, stirring until heated through.

Pour another tablespoon of oil into the pan, followed by minced garlic, grated ginger, and white parts of the scallions. Continuously stir for 1-2 minutes until fragrant and aromatics begin to brown.

Introduce the cooked and chilled white rice into the skillet along with soy sauce and 1 tablespoon of toasted sesame oil. Spread the rice evenly and let it fry undisturbed for 3-5 minutes.

Once the rice is crispy and golden-brown, gently fold in the scrambled eggs, the remaining tablespoon of sesame oil, and a splash of rice vinegar. Stir well to combine the flavors, and garnish with green tops of the scallions.