Heat a tablespoon of oil in a wok. Whisk the eggs and add them to the wok. Let the egg fry in the oil for 10 seconds and then scramble it, making sure not to brown it. Remove it from the wok.
In the same wok, heat the remaining oil and add ginger, garlic, celery and the white part of spring onions. Stir fry the aromatics for a minute or two on high heat. Add beans, carrots and mushrooms and stir fry for another two minute, all the time making sure that its on high heat so that the veggies remain crunchy.
Add cooked rice, soy sauce, rice vinegar, sesame oil, white pepper powder, salt (if using). Stir fry again to make sure everything is mixed well. Don't worry if the rice sticks a little to the bottom. Just scrape it off - those crunchy bits are yum! Add the scrambled eggs and green part of spring onions. Mix again and turn off the heat. Serve immediately.