Add oil to a wok and heat over medium-high heat until it begins to smoke lightly. Pour in the whisked eggs and start to push the eggs off the side of the pan using a spatula to create fluffy eggs.
Once they are cooked through, set them to the side, reserving some oil in the pan. Add in the vegetables and stir fry over medium-high heat until they become softened.
Turn the heat to low-medium, place the cooked eggs back in the wok along with the cooked rice, and fold the ingredients together until combined and the rice is broken up into individual grains.
Pour in the sauce and continue folding until it is mixed in. Finish by stirring the peas, green onions, salt, and pepper. Serve with an optional garnish of sliced green onions.