Set a large skillet or wok over medium heat and add 1 tablespoon of the sesame oil. Once shimmering, add the diced nuggets and sauté until crispy and golden on all sides; about 6 – 8 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet or wok and increase the heat to high. Add the onion, carrots, and garlic, stirring constantly for 3 – 4 minutes, until the vegetables have softened.
Immediately add the rice, ground ginger, black pepper, soy sauce, and vinegar. Stir vigorously to combine. Continue sautéing for an additional 3 minutes to fry the rice, scraping the bottom of the pan with your spatula to make sure that nothing sticks. Let the rice rest periodically while cooking, to allow the edges to brown and become crisp.
Toss the cooked nuggets in along with the frozen peas; no need to thaw. Cook just long enough to heat everything all the way through. Remove from heat, stir in the scallions, and serve right away.
Notes: Spice things up with a touch of ground Sichuan peppercorns, crushed red pepper flakes, or hot sauce, to taste.Leftovers will keep in the fridge in an airtight container for 5 – 7 days.