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1
Dice all of your veggies so all of them have the same uniform shape and set them aside in neat piles. The exception is the mung bean sprouts, which just need to be cleaned and trimmed.
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2
Take out your cooked rice and break up any clumps of rice onto a plate. Generally, the best time to make this dish is if you have leftover rice in the fridge but if you don't, just let your cooked rice cool uncovered on a plate. Wash and wet your hands with cold water and handling the rice while breaking up clumps will be much easier!
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3
Beat eggs in a bowl in a bowl and scramble them in a pan using 1 tablespoon of oil. Cut the scrambled eggs with your spatula so you don't get large clumps of egg.
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4
Heat the wok on the highest setting and add the remaining 1 tablespoon of oil, red onion and carrots and stir for about 30 seconds. Next, add the mushroom, peppers, peas, and bean sprouts and stir-fry for another 30 seconds. Add in your rice. Stir the mixture together for a minute to heat up the rice. Be sure to firmly scrape the bottom of the wok with your spatula to prevent the rice from sticking. A hot wok is also a must to prevent sticking but ensure that you scrape the bottom of the wok as you mix.
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5
Once the rice is warmed, add the soy sauces, salt, and white pepper and stir-fry for another minute. As the rice and the wok heat up, your wok-bottom-scraping pays off with a non-stick effect. Add your egg and give it a final mix. Plate, garnish with scallions, and dig in.
