Set aside the cooked rice in one large bowl. Whisk the eggs in a separate small bowl. Add the dry spices in a small bowl with salt, mushroom bouillon, if using, garlic, and white pepper. The sauce combo in another bowl with light and dark soy sauce, sesame oil and sugar, if using.

Preheat a large 12-inch saute pan (or wok) over medium heat until it feels warm when placing your palm near. Add 0.5 tbsp oil and pour in the eggs. Gently stir to make soft scrambled eggs, keep the texture tender, 10 seconds then transfer the eggs out and set aside in a bowl.

Add 1 tbsp oil and add in the rice little-by-little while using your hands to gently separate the rice grains (I wear a cooking kitchen glove to do this). By doing some, the rice grains are less likely to clump and therefore each grain cooks evenly. Turn heat up to medium-high.

Use a wooden spoon or spatula to scoop the rice from bottom up and repeat the motion to toss the grains without smashing them. This scooping motion also helps the moisture to evaporate and keeps the rice grains crisp. You should hear the sizzling sound. If not, turn the heat up a bit more.

When you see the rice grains start popping, that means the grains are no longer wet, about 3-4 minutes, add the peas and carrots and season the rice with salt, garlic powder, shiitake bouillon, if using, and white pepper, toss for 10 seconds.

Turn heat up to high and push the ingredients to the side of the pan, add the light and dark soy sauce and sesame oil to the center of the pan. The sauce will immediate sizzle as soon as it hits the hot pan and creates a nice aroma. Quickly fold the rice in to coat with the sauce and toss everything to combine until the rice grains are no longer wet, 2-3 minutes. The pan will be really hot so be careful as you cook.

Return the eggs to the pan and use your spatula to break up the eggs while tossing and scooping. Turn off the heat. Transfer to a large serving plate. Garnish with green onions. Serve warm.