Get your prep done before you start cooking: Peel and dice the carrots. Deseed and dice the bell pepper. Finely chop the onion and scallions, and mince the garlic cloves.

In a bowl, whisk the eggs with salt and pepper.

Measure your liquids like sesame oil, oyster sauce, soy sauce and mirin.

Heat your wok or a wide thin bottomed nonstick skillet over medium high, add 1 tablespoon oil. Pour in the eggs and scramble for about 30 seconds, until just set. Remove from skillet onto a clean plate.

Add the remaining oil, then the bell pepper. Stir fry for about 1 minute. Next add carrots and cook for 1 minute more. Stir in onion and garlic, fry for another minute. Add salt and pepper, stir to incorporate. Finally stir in frozen peas.

Add soy sauce, oyster sauce, mirin and sesame oil. Stir to combine. Then add butter, stir until melted. Toss in rice and stir fry for 1 minute over high heat, or until the rice is fully coated with sauce.

Stir in scallions and return eggs to the skillet. Give it a good stir, then taste and season with salt if needed. Serve and enjoy!