Prep the Rice: If you're starting with freshly cooked rice, spread it out on a baking sheet and let it cool completely. Ideally, use day-old rice from the fridge.

Scramble the Eggs: Heat a little bit of oil (about 1 teaspoon) in a wok or large skillet over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until they're set but still slightly soft. Remove the eggs from the wok and set aside.

Sauté the Vegetables: Add the remaining oil to the wok. Add the chopped onion and cook for 2-3 minutes, until softened. Then, add the diced carrots and cook for another 2-3 minutes, until they start to soften. Toss in the peas and cook for a minute more.

Add the Rice: Add the cold, cooked rice to the wok. Break it up with your spatula or spoon so there are no clumps.

Flavor Time!: Pour in the soy sauce, sesame oil, ground ginger, and garlic powder. Stir everything together well to coat the rice evenly.

Combine Everything: Add the cooked eggs and your choice of protein (cooked chicken, shrimp, or tofu) back into the wok. Stir-fry everything together for 2-3 minutes, until heated through. Make sure all the ingredients are evenly distributed.

Final Touches: Remove from heat. Stir in most of the sliced green onions, reserving some for garnish.

Serve Immediately: Garnish with the remaining green onions and serve hot.