Heat half the oil in a large wok over high heat. Add the eggs and swirl to make an omelette. Cook for 1-2 minutes or until cooked through. Place onto a chopping board to cool.
Heat the remaining oil. Add the carrot, peas and capsicum and stir-fry for 2 to 3 minutes.
Slice the omelette into thin strips and return to the wok. Add the rice and cook for a further 2 minutes.
Add the soy sauce and half of the spring onions. Stir to combine. Remove from heat.
Serve the fried rice garnished with the remaining spring onions.
