Place the rice in a large sieve set over a large bowl. Set this under a faucet and run cold water through the rice, filling the bowl underneath. Gently agitate the rice in the water to help remove excess starch. Discard the cloudy water and repeat once more. Drain rice and transfer to a rice cooker. Spread rice evenly on the bottom and pour in 2 cups of water. Cover and hit the start button.

Transfer the cooked rice to a quarter sheet tray and spread out to cool. Once the rice is at room temperature, place in the fridge uncovered to chill overnight.

Crack the eggs into a medium bowl and season with salt. Whisk until well blended. Melt butter in a nonstick skillet over medium heat. Add the eggs and cook, stirring occasionally, until mostly cooked through. Carefully flip and cook the other side for another 1-2 minutes. Transfer to a cutting board and roughly chop. Set aside until ready to use.

In a small bowl, whisk together the granulated sugar, soy sauce, and white vinegar until the sugar has dissolved. Add the garlic and ginger and whisk until well combined. Set aside until ready to use.

Heat vegetable oil in a 12” over medium-high. Add the carrots and saute until soft, about 2 minutes. Cut the green part of the green onions into 1” segments. Add them to the pan and saute for 1 minute.

Finely slice the remaining white part of the green onions and add them to the pan. Saute for 1 minute. Raise the heat to high and add the frozen peas. While stirring constantly, cook until the peas are crisp-tender, between 1-2 minutes.

Add the rice and stir well to combine, breaking up any large clumps. Stirring frequently, cook until the rice is hot and slightly crispy, about 5 minutes. Pour in the sauce, turn off the heat, and continue to mix until the rice is evenly coated. Fold in the scrambled eggs and serve immediately.