This vegetable fried rice comes together quickly once you start cooking, so it's important to have all your ingredients prepped and ready to go before you begin. The key to authentic fried rice is using cold, day-old rice - freshly cooked rice contains too much moisture and will result in a mushy texture.

1. Step 1: Using cold, day-old rice prevents the fried rice from becoming mushy.

   Break up any clumps in the cold rice with your fingers to separate the grains.

2. Step 2: Cook eggs just until set to prevent overcooking when added back to the rice.

   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, about 30 seconds. Transfer to a plate and set aside.

3. Step 3: Cut vegetables to similar sizes for even cooking.

   Add another tablespoon of oil to the wok. Add diced carrots and cook for 2 minutes until they begin to soften.

4. Step 4: Be careful not to burn the garlic and ginger as they can become bitter.

   Add the white parts of the green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

5. Step 5: This brief undisturbed cooking creates delicious crispy bits of rice.

   Add the remaining tablespoon of oil and increase heat to high. Add the cold rice, breaking up any clumps with a wooden spoon. Spread the rice out evenly in the wok and let it cook undisturbed for 1 minute to develop a slight crust.

6. Step 6: Keep the rice moving to prevent burning while allowing it to heat through completely.

   Stir the rice and continue to cook for another 2-3 minutes, tossing occasionally.

7. Step 7: Frozen peas cook quickly, so add them toward the end to maintain their bright color.

   Add the peas and stir to combine, cooking for 1 minute until heated through.

8. Step 8: White pepper is traditional in Chinese cooking and provides a different flavor than black pepper.

   Pour the soy sauce evenly over the rice and add the white pepper. Toss everything together until the rice is evenly coated and heated through.

9. Step 9: Distributing the eggs throughout gives every bite a bit of protein.

   Return the scrambled eggs to the wok and break them up into smaller pieces as you mix them with the rice.

10. Step 10: Add sesame oil at the end of cooking to preserve its flavor.

    Drizzle with sesame oil, add the green parts of the green onions, and toss to combine. Taste and adjust seasoning with salt if needed.

11. Step 11: Fried rice is best enjoyed fresh from the wok.

    Serve immediately while hot, garnished with additional green onions if desired.

For variations, try adding diced bell peppers, corn, or mushrooms. For a protein boost, include diced tofu, shrimp, or chicken. To make this dish vegan, simply omit the eggs and consider adding extra firm tofu for protein.