Make sure your rice is cold and broken up - day-old rice from the fridge works best. Wet your hands to break up any clumps.
Heat the vegetable oil in a wok or large frying pan over a high heat until it is shimmering. Add the carrot and stir-fry for 2 minutes.
Add the red pepper and frozen peas. Stir-fry for 1 minute.
Push all the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them quickly with a spatula until just set.
Add the cold rice, ginger and soy sauce. Toss everything together over a high heat for 2-3 minutes until the rice is hot and starting to crisp slightly at the edges.
Remove from the heat, drizzle with sesame oil and scatter over the spring onions. Serve immediately.