Heat a non-stick pan to medium low heat.

Add 1/2 tablespoon of sunflower (or canola) oil, then pour in the beaten eggs.

Tilt the pan to spread the eggs out.

Cook until the egg is slightly golden brown on the underside, then flip it over and cook it for another minute.

Remove the egg omelette from the pan, then cut into small pieces and set aside.

In the same pan, add the remaining sunflower oil, then raise the heat to medium. Add the garlic, ginger and white part of the scallion, and cook for 2-3 minutes, until fragrant.

Add the carrots, zucchini, and peas.

Saute the veggies for 4-5 minutes, stirring frequently, until the carrots and zucchini become slightly tender. Season them with a small pinch of salt and pepper.

Add the rice into the pan, then combine the soy sauce, molasses and sesame oil.

Pour the mixture over the rice/veggie mixture and toss to coat.

Toss in the remaining green onion, and the cooked egg, then stir again.

Serve hot.