Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant and softened.
Add the spring greens and peas, cooking for another 3-4 minutes until the greens are wilted and the peas are tender.
Stir in the cooked rice and soy sauce, mixing well to combine. Push the rice mixture to one side of the skillet.
Pour the beaten eggs into the empty side of the skillet. Scramble the eggs until fully cooked, then mix them into the rice.
Drizzle with sesame oil and stir through. Remove from heat and garnish with green onions and toasted sesame seeds.
Serve hot.
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