Vegetarian Chinese Fried Rice with Eggs

Instructions:

1. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and white pepper until the sugar is fully dissolved.
2. Gently break up any large clumps of chilled rice with your hands or a fork so the grains are individual.
3. Heat 1 tbsp (15ml) of vegetable oil in a wok or large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble quickly until just set but still soft; remove from the pan and set aside.
4. Add the remaining 1 tbsp (15ml) of vegetable oil to the pan. Toss in the diced carrots and the white parts of the sliced scallions, stir-frying for 2 minutes until the carrots begin to soften.
5. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
6. Add the thawed peas and stir-fry for another 60 seconds.
7. Increase heat to high. Add the chilled rice to the pan and stir-fry for 3-4 minutes, pressing the rice against the hot surface to create charred edges.
8. Pour the prepared sauce over the rice and stir-fry rapidly for 2 minutes until the rice is evenly deep amber.
9. Fold the cooked eggs and the green parts of the scallions back into the pan. Toss for 30 seconds more and remove from heat immediately.