How to Make It
Slice white and green parts of scallions, keeping parts separate. (You should have about 1/4 cup each of white and green parts.)
Heat vegetable oil in a wok or large cast-iron skillet over high. Add red and green bell peppers, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until vegetables are just tender, about 1 minute. Add rice and salt, stirring to break up clumps. Cook, stirring occasionally, until rice begins to crisp, about 4 minutes.
Push rice mixture to 1 side of wok; add eggs to other side. Cook, stirring eggs often, until eggs are scrambled and cooked through, about 1 minute. Stir eggs into rice mixture. Add butter peas, chopped basil, soy sauce, and sesame oil. Cook, stirring constantly, until just combined and heated through, about 1 minute. Sprinkle with green parts of scallions and sliced basil.