Heat 1 tablespoon oil in a large skillet or wok over high heat.
Once very hot, add the well-beaten eggs plus a pinch of salt to your skillet. Cook, stirring to form soft, fully, scrambled curds, until cooked through- approximately 30 seconds. Remove eggs to a clean plate and set aside.
Return the skillet to high heat and add 1 more tablespoon of oil. Add the diced onion and diced carrot. Cook, stirring often, until the onions start to soften and turn lightly golden - approximately 2 minutes.
Add 1 teaspoon of sesame oil, the garlic, and ginger. Mix well to combine and cook, stirring continuously, for 30 seconds.
Add the rice and defrosted peas, mixing well to combine with the veggies and aromatics. Spread and gently press the rice into the pan and allow it to cook for approximately 30 seconds. Stir and repeat until rice is lightly golden (2-3 minutes total).
Return the eggs to the pan and add the Shaoxing wine, soy sauce, and white pepper. Stir to combine. Continue to cook for 1-2 minutes more.
Season to taste and garnish with green onions, if desired.