1. Start by preparing the veggies. Peel the onion and dice finely. Clean the spring onions and cut them into rings – divide the green parts from the white parts. Clean the carrots and cut them into small pieces. Wash and dry the bell pepper, remove the seeds, and cut into small pieces as well. Place all ingredients next to your stove.

2. Heat up a large wok with a good amount of wok oil – you want the oil to get very hot. Add the diced onion and the white parts of the spring onion and sauté shortly until soft and glossy. Add the eggs and mix with the onion. Stir and cook until you get scrambled eggs. Add the frozen peas, carrots, and bell pepper and mix to combine. Let cook for a minute while stirring often, then add the cold cooked rice and mix in. Let everything cook for several minutes while stirring often. Add the soy sauce, dark soy sauce, sesame oil, and crispy chili oil and mix in. Let cook a bit longer until the carrots are softer. Add the green parts of the green onions and mix in. Season with some salt and pepper if needed. Serve in bowls with some more crispy chili oil if you like it spicy ;)