Not only is this dish delicious, but your child will think it's cool to cook scrambled eggs right in the middle of the other ingredients. For the best results, refrigerate the rice for several hours beforehand to keep it from turning mushy when you make the finished dish.
Heat 2 tablespoons of the vegetable oil and the sesame oil in a large sauté pan or wok over medium heat. Add the scallions, peas, and grated carrot all at once, taking care to avoid being splattered by hot oil. Sauté the vegetables for 1 minute, stirring them constantly. Add the rice and stir the mixture occasionally as it heats for 2 to 3 minutes.
Have your child break the eggs into a small bowl and beat them with a fork or small whisk until blended. Then she should move the rice to the perimeter of the pan and pour the remaining 1/2 tablespoon of vegetable oil into the center. Add the eggs and stir them continuously with a wooden spoon until they are soft but not overcooked.
When the eggs are almost fully cooked, stir the rice into them until everything is well mixed. Add the soy sauce and heat for another minute or two, stirring often. Makes 4 servings.