Make sure your rice is cold - day-old rice from the fridge works best for fried rice.
Heat the vegetable oil in a large wok or frying pan over a high heat. Add the diced carrot and onion, stir-fry for 2-3 minutes.
Add the frozen peas and cook for 1 minute.
Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble them quickly.
Add the cold rice and soy sauce. Stir-fry everything together for 3-4 minutes until the rice is heated through and slightly crispy in places.
Drizzle with sesame oil if using, top with sliced spring onions and serve.