In a large sauté pan saute the carrot, onions, and bean sprouts in some vegetable oil until the carrots begin to soften.
In a large bowl beat the eggs with the salt, pepper, and soy sauce.
Add the sautéed vegetables and peas to the egg mixture and stir to combine.
Wipe out any errant particles from the sauté pan and add new oil to at least a half-inch depth. Heat the oil fully.
With a large spoon pour portions of the egg mixture into the pan. Try not to make them much wider than your spatula to facilitate flipping.
Brown the first side, flip and then brown the second. Remove to paper towels to drain and then serve with the sauce.
Make the sauce while the above ingredients are cooking.