Heat half of ¼ C of olive oil in a wok or a large skillet in high heat.
Saute onions and garlic until onions are transparent. Add carrots and saute for about one minute. Add the pepper.
I had some leftover ham from last week (uncured - no nitrates) so I added about ¼ cup but you can skip the ham if you want vegetarian. Actually, this would be considered vegan since, without the ham, it would only have plant-based ingredients.
Add scallions and peas and mix gently.
Add sesame oil and sesame seeds.
Add rice. This is a tricky part since rice can get a little sticky. Use a large spatula and fold in the rice while fluffing through the ingredients. Lift the wok or the skillet off the flame if it starts to stick to the bottom. Drizzle some more olive oil while adding the rice to prevent from sticking.
Since I added ham, I didn't add salt but you can add salt to taste at this point.
Add cilantro and the reserved scallions and take the wok off the flame. Stir in cilantro and scallions.