Heat 2 tablespoons of vegetable oil and the sesame oil in a large, preferably nonstick, skillet or wok over medium heat, add the peas, scallions, carrot, and garlic and cook for 2 minutes, stirring often. Add the rice and cook for 3 to 4 minutes, or until heated through, stirring often.
In a small bowl, lightly beat the eggs.
Move the rice to the perimeter of the skillet and add the remaining 1⁄2 tablespoon of oil in the center. Pour the eggs into the center and stir constantly, or until they are soft-cooked. Break up the eggs and stir into the rice, while cooking for 1 to 2 minutes more, or until all ingredients are heated through. Add soy sauce, to taste, and stir.