In a large skillet with deep sides or wok, heat sesame oil over medium-high heat. Add in the onions, carrots and ham and sauté until veggies are tender. About 5 minutes.
Stir in the peas and saute another 2 minutes.
Push the veggies to the side of the pan and pour the beaten eggs on the empty side. Scramble and cook the eggs for about 2 minutes until cooked through.
Mix everything together. Stir in cold rice and soy sauce.
Stir everything together and cook until all the soy sauce is absorbed, about 2 minutes.