In a skillet over medium-high heat, cook the pork until evenly browned. Drain, and remove pork from the pan. In the same pan, using the remaining coating of grease from the pork, scramble the eggs, stirring frequently until cooked through. Set aside.
Heat the oil in large saute pan or kettle over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the pork and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.