Directions:

 Heat half the oil in a wok or large frying pan. Pour in the eggs and soy sauce and cook stirring constantly until eggs are the size of peas. Remove   and set aside.

 Heat the remaining oil, stir fry the onion and ginger until transparent.

 Add the peas and carrot, cook for 2 – 3 minutes. Add rice and cooked eggs. Stir-fry on high heat 3 - 4 minutes until very hot.
  Spoon into serving dishes, sprinkle with spring onion.