Heat fry pan or wok over medium-high heat until hot. Add 2 Tablespoons oil and heat to shimmering, but not smoking.
Add onion and carrots and cook until al dente stirring frequently. Remove from pan and set aside. Add mushrooms and cook several minutes until they start to brown and caramelize. Add peas and stir until thawed. Set aside with carrots.
Add remaining oil. Add rice. Make a well in the center of the rice. Add eggs. Cook and stir until scrambled consistency. Then stir into the rice.
Add cooked vegetables, scallions and Classic Stir Fry Sauce. Stir until uniform and hot. Season with salt and pepper to taste.