In a wok or a large skillet (with high sides), over high heat, add 2 tbsp. oil and coat the bottom of the pan. When the oil begins to shimmer, that means it's ready.
In a small bowl, crack eggs, and with a fork or a whisk, beat the eggs until they are combined. Add in the beaten eggs. You will notice they will puff up. Don't mess with them a lot here. We're not scrambling them, we want fried egg pieces in our fried rice.
Once eggs are cooked, put them on a paper towel to drain excess oil.
Add in 2 more tbsp. of oil to your pan. And begin cooking the diced onions. Cook the onions until they are translucent.
Season onions with white pepper. Once onions are finished, turn the heat down to medium.
Add in 5 cups cooked rice. Stir it around well, combining it with the cooked onions.
Then add in the peas and carrots. Stir the mixture well.
Add in 4 tbsp. soy sauce. Give it all a good stir again. Make sure the mixture is evenly heated and do a taste test. Make sure the veggies are up to temperature and the rice is warmed up nicely and that you have enough seasoning.
Add in any additional salt, pepper or soy sauce that you feel is necessary. Then add cooked eggs back in.
Give it another good stir. Serve topped with sliced green onions (optional)
Cooked chicken, shrimp, pork or beef can be added to this recipe.
Store leftovers in a covered container in the refrigerator for up to 5 days.