In a small bowl, combine the soy sauce, sesame oil, mirin, rice vinegar, and hoisin until well combined.
In a large nonstick skillet or wok, heat 1 tablespoon vegetable oil over medium heat. Once the oil is hot, add in the eggs. Cook, folding and stirring constantly, until fully scrambled. Break into small pieces with a spatula and transfer to a small plate.
Wipe out the skillet or wok and heat over medium-high heat. Add the remainder of the vegetable oil, followed by the onion, ginger and garlic. Cook for 2 minutes.
Add the carrots and cook for another 2 minutes.
Once the carrots are just tender, add in the pork ribs and reserved sauce. Cook for 30 seconds before adding the rice.
Sauté the rice for another minute, then add in the peas, and scrambled eggs. Once the peas are heated through, remove from heat. Garnish with scallions and serve.