2 green onion sprigs, finely sliced (optional garnish)
Heat the sesame oil in a large skillet (or wok) over medium-high heat. Add the onions, peppers, celery, carrots, and broccoli. Cook, stirring occasionally, for 3–5 minutes.
Add the cooked rice, ground ginger, and soy sauce and cook for another 3 minutes, stirring to evenly distribute ingredients. Stir in the peas and reduce the heat to medium low.
In a separate skillet, heat the vegetable oil over medium heat. Add the beaten eggs and stir quickly until the eggs are completely scrambled and cooked. Add the eggs to the rice mixture and toss to evenly distribute.
Spoon the rice onto plates and garnish each dish with the sliced green onions, if desired.
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