In a large cast iron skillet or wok heat 1 teaspoon of oil over medium heat.

Add the beaten eggs and cook, stirring constantly until firm and scrambled, 1 minute. Remove the cooked egg from the pan and set aside.

Wipe the wok clean with a paper towel (no need to wash it). Add 2 teaspoon of oil to the pan and increase the heat to medium high.

Add the carrots, peas, and green onions to the wok sautéing for 1 minute after each addition. Once the veggies are heated through, remove the mixture from the pan and set aside.

Wipe the wok clean with a paper towel (again, no need to wash it). Add 1 tablespoon of oil to the hot pan.

Add all of the cold rice and stir to coat it with the hot oil. Cook the rice for 5-7 minutes, stirring ONLY ONCE halfway through. (By leaving the rice alone, you will get that crispy rice texture!)

Once the rice is fried, add the soy sauce and mix to coat.

Add the vegetables and eggs back to the pan and cook for 1-2 minutes to heat through.

Taste and add soy sauce as desired.

Serve hot.