In a large skillet, over medium heat, warm 1 tablespoon of oil. Whisk the eggs in a small bowl, then add them to the warm skillet and oil. Scramble the eggs until they are fluffy and cooked through. Do not overcook the eggs. Remove the eggs from the skillet, and set aside until later. Wipe out the skillet, and then return it to the stove-top.
Over medium-high heat, add the remaining 1 tablespoon of oil to the skillet. Then, add all the veggies except the peas to the warm skillet and oil. Sauté the veggies for 6-7 minutes, until they are slightly soft. The carrots will still have a nice crunch to them. While the veggies cook, whisk together the sauce ingredients: soy, minced garlic, and ground ginger.
Stir the rice into the skillet with the veggies. Then, add the scrambled eggs, frozen peas, and sauce. Continue to cook the fried rice until well combined and heated through, about 1-2 minutes.
If you're making a meat-lover's fried rice, add the cooked and shredded meat to the rice with the eggs, peas, and sauce.
Notes
Rice Prep Tip: I love to make Instant Pot rice over the weekend and use the leftover rice (basmati or jasmine rice are ideal for this recipe) for this fried rice recipe, stuffed pepper recipe, cauliflower and broccoli fried rice, etc. throughout the week to cut meal prep time in half. For stove-top rice: To make white basmati or jasmine rice on the stove-top, I bring 4 cups of broth (or a mixture of broth and water) to a boil with a tad bit of olive oil, a generous pinch of salt, and 2 cups of rice. Once the mixture reaches a boil, I give the rice a stir and cover the pot, and then reduce the heat to low (simmer). After about 15-20 minutes, the rice is ready to be served. 2 cups of dried rice yields about 4 cups of cooked rice, which is plenty for us to enjoy as a side for dinner, and then later in the week in this fried rice.Ingredient Notes: The amount of rice you use in this recipe will determine how moist the fried rice will be. If you'd like a very moist rice, use 2 cups of rice. If you'd like a "dry" fried rice, use 2 1/2 cups of rice.I love the taste of this rice with 4 garlic cloves. If you're not a big garlic fan, feel free to reduce the amount of garlic used. Also, I use ground ginger from my spice cabinet to make this fried rice. If you have fresh ginger on hand, I recommend mincing it and adding about 1 teaspoon to the sauce versus the dry powder.