1Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
3Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.