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Beat eggs and ¼ teaspoon salt in bowl until well combined.
Heat 2 teaspoons oil in 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until just smoking.
Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to large plate.
Add 1 teaspoon oil to now-empty pan and reduce heat to medium.
Add carrot and ¼ teaspoon salt and cook, stirring frequently, until just beginning to brown, 2 to 4 minutes.
Add Spam and cook, stirring frequently, until Spam is warmed through, 1 to 2 minutes. Transfer to plate with eggs.
Add scallion whites and remaining 1 tablespoon oil to now-empty pan. Cook, stirring constantly, until fragrant, about 1 minute.
Add rice and stir until combined. (It's OK if some clumps of rice remain.) Spread into even layer.
Sprinkle pepper and remaining 1 teaspoon salt evenly over rice.
Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 5 minutes.
Add peas, egg mixture, and scallion greens and cook, stirring frequently and using edge of spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes.
Serve.