Add uncooked rice to a fine-mesh strainer. Rinse and wash under running cool water until it runs clear, scrubbing the rice in between your hands several times, about 1 minute. Shake and lightly press to drain.
In a medium pot, add rice and 2 cups of water. Bring to a boil over medium-high heat, stirring a few times. Cover and reduce to low heat and simmer. Cook until the rice absorbs the water and becomes tender, about 10 to 15 minutes, or according to the manufacturer's directions. Turn off the heat and keep covered for 10 minutes.
Fluff the rice with a fork. Transfer to a small sheet pan and spread into a thin layer to cool to room temperature. Alternatively, place uncovered in the refrigerator for quicker cooling, about 5 to 10 minutes. Meanwhile, prepare the other ingredients.
Make the Stir Fry
Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add in cooled rice. Stir-fry to evenly coat with oil. Spread into an even layer, lightly pressing around the pan. Cook for 30-seconds, then stir. Repeat the spreading and moving process every 30-seconds for 5 minutes total to encourage light browning on the surface.
In the center of the wok, make a large well. Add in 2 teaspoons of vegetable oil. Add onion, garlic, and carrots, stir-fry in the center of the pan for 1 minute, then mix with the rice to combine.
Make another large well in the center, add in 1 teaspoon vegetable oil and 1 teaspoon sesame oil.
Pour in beaten eggs. Allow it to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, stir to combine with the rice.
Add in soy sauce, stir to combine. Add peas, stir and cook until warmed through, about 2 minutes.
Stir in the salt and white pepper. Taste and season as desired. Garnish with green onions and serve immediately.
Recipe Yield: About 4 cups
Serving Size: About 1 cup
Using Other Types of Rice: Any long-grain variety makes less sticky grains. Medium-grain Calrose or brown rice can be used. Just make sure that it yields 3 cups, as each cooks up to different volumes.
Substituting Cooked Rice: Use 3 cups cooked rice for 1 cup of uncooked jasmine rice. It’s best to use it when cool or leftover. Skip the uncooked rice steps in the directions and go straight to stir-frying.
Bigger Pieces of Egg: Cook in the pan, breaking into the desired size. Transfer to a plate and reserve, then add back with the peas.
Make It Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.