In large wok, sauté carrots and white onion in 2 Tbsp of olive oil until tender. Approximately 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the water chestnuts. Remove this mixture from wok and set aside.
Add 1 tbsp of olive oil to wok. Add the rice, patting it down so that it browns. Leave it for at least 3 minutes before stirring. Continue to brown the rice for 3 - 5 minutes. Add the salt, pepper and ginger stirring to combine.
Move the rice to one side of the pan. Add beaten eggs to the other side and scramble. Once scrambled, stir to combine eggs with rice.
Add the vegetable mixture to the rice and stir to combine. Add the frozen pease and also stir to combine.
Mix together the sesame oil, soy sauce and teriyaki sauce. Add this mixture to the rice and stir to combine.
Garnish with the green onions. Enjoy!