Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

In a Mixing Bowl, stir together the 3 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1 tsp sesame oil toasted, and ½ tsp white pepper. Set aside.

Heat a Wok or Skillet over high heat until it just begins to smoke. Add 1 tablespoon of 2 tbsp vegetable oil divided and swirl to coat. Add the beaten 3 eggs lightly beaten and scramble quickly, breaking them into small pieces. Remove the 3 eggs lightly beaten to a plate before they are fully set — they will finish cooking later. Set aside.

Add the Peas and Carrots and stir-fry for 1 minute until heated through.

Add the cold 4 cups cooked long-grain white rice day-old and cold, clumps broken apart to the Wok. Using a Spatula, press and toss the 4 cups cooked long-grain white rice day-old and cold, clumps broken apart against the hot surface, breaking up any remaining clumps. Stir-fry for 3–4 minutes, letting the 4 cups cooked long-grain white rice day-old and cold, clumps broken apart sit undisturbed for 30 seconds at a time between tosses so it can get a little toasty.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Return the scrambled 3 eggs lightly beaten to the Wok and fold them into the 4 cups cooked long-grain white rice day-old and cold, clumps broken apart, breaking them into smaller bits as you go. Taste and adjust with ½ tsp salt if needed.