Heat ½ tablespoon vegetable oil in a 10-12-inch nonstick skillet over medium-high heat.

Pour the beaten eggs into the skillet and scramble just until the eggs are no longer “wet” looking, 1-2 minutes. Remove the cooked eggs, and set them aside.

Wipe out the skillet, if needed, and heat the remaining 1 tablespoon of vegetable oil over medium-high heat.

Add the diced carrots and onion, and sauté for 2-3 minutes.

Just before removing the carrots and onions, add in the frozen green peas and cook for 30 seconds, just to heat the peas. Remove from the skillet and set them aside.

Keeping the heat on medium-high, add the ground pork. While cooking, break the pork up and cook until completely browned.

Add the cold cooked rice to the skillet with the cooked pork. Pour the sesame oil over the rice and pork, and stir to incorporate the oil. Be sure to break any clumps of rice up while cooking.

Once the rice is heated and incorporated with the cooked pork, add in the cooked carrots, onions, and peas.

Stir in the dark soy sauce and hoisin. Continue stirring to completely coat the rice mixture. Remove from the heat, and stir in the scrambled egg. Garnish with the thinly sliced green onion. Serve while hot.