In a small saucepan with a tight fitting lid, cover rice with water and stir until the water becomes cloudy. Drain and repeat twice. Return the rice to the saucepan and add 2 cups cold water and cover and cook over medium low heat until the water has been absorbed and the rice is cooked. let sit for 5 min, then fluff with a fork.
Meanwhile, in a large nonstick skillet, heat 1 tbsp oil over medium-high heat. Ad the eggs, season with salt and pepper and cook, stirring util set and just dry, about 1 minute.
Transfer to a cutting board and let cool coarsely chop.
Don't forget to fluff your rice with a fork :)
In the same skillet you cooked your eggs in, heat 1 tbsp oil over medium high heat. Add scallion whites, bell peppers and carrots and cook until crisp and tender, about 1 minute. Season with salt and pepper.
Add the beans and peas and cook until heated through; transfer to a bowl.
In the same skillet, heat the remaining 2 tbsp oil and the cumin over medium high heat. Stir in the cooked rice. Spread into a single layer an cook, undisturbed until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with soy sauce.
Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.