Heat a large skillet over medium high heat. Add 2 tablespoons oil to pan, swirling to coat.
Add onions, and carrots and saute for 2 minutes or until lightly browned, stirring frequently.
Pour remaining 1 tablespoon of oil into pan and add rice, pork, garlic and ginger and continue stirring another 2 minutes.
Add 1/2 of green onions and peas, cook without stirring until edges begin to brown.
Make a well in the center of rice and add the egg mixture, stirring for 30 seconds, or until soft-scrambled, stirring constantly.
Stir in mirin, 1/2 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat and stir in the remaining green onions.
Makes 4 servings (2 cups per serving)