In a non-stick skillet or a wok, heat cooking oil until shimmering.
Add the chopped onion, carrot, and bell pepper. Cook until the onion is translucent.
If you are adding cooked meat, add it here.
Move meat and vegetables to outer rim of the pan or wok. Pour eggs in the middle of the pan (now clear) and scramble, trying to avoid meat and vegetables on outer rim of pan.
After eggs are almost completely cooked, add peas, rice, and soy sauce and sesame oil. Mix together and then let the bottom cook for 1-2 minutes before stirring again. Repeat this a few times.
Taste and adjust seasoning with salt and pepper if desired.
Top with sliced scallions.
You can really use any kind of vegetable or meat in this recipe. I often use leftover meat or even chopped lunch meat depending on what my family wants. We use Calrose Rice most often, but you can use whatever you have on hand. The 3 cup measurement is also variable, this recipe is really flexible. I usually make this with leftover rice and use however much we have left, between 2-3 cups. Different brands of soy sauce have vastly different flavors, add the soy sauce 1 tablespoon at a time, tasting as you go, to determine how much you would like to add. I use Kikkoman brand.