Heat ½ teaspoon of the oil in a large skillet over medium heat. Add the eggs and cook, stirring often, for about 1 minute to scramble. Remove from the pan and set aside. Wipe out the pan and return it to medium heat. Heat another 1 tablespoon of the oil, then add the onion, carrots, and peas. Cook, stirring often, for 3 to 5 minutes, or until softened. Add the remaining 1 tablespoon oil to the pan along with the garlic, ginger, and white and light green parts of the scallions. Stir, then add the rice, soy sauce, and 1 tablespoon of the sesame oil. Stir to coat the rice, then press it evenly into the bottom of the pan. Cook, stirring only occasionally, for 3 to 5 minutes, allowing the rice to become lightly crisp and browned from sustained contact with the pan. Stir in the remaining ½ tablespoon sesame oil, the rice vinegar, and the scrambled eggs. Season to taste, garnish with the reserved scallion tops, and serve.