Heat a wok over medium heat and add a bit of oil. Scramble the beaten eggs until fully cooked, then remove and set aside.

In the same wok, add a little more oil and stir-fry the peas, carrots, and green onions until tender.

Add the cooked rice to the wok, mixing it with the vegetables. Pour in the soy sauce, sesame oil, salt, and pepper, stirring well to combine.

Finally, add the scrambled eggs back into the wok, mixing everything together until heated through. Serve hot.