Heat 1 Tablespoon peanut oil in a skillet over medium heat. Add the eggs and stir to scramble for 1-2 minutes or until fluffy. Set aside.
Add remaining 2 Tablespoons oil to a wok or skillet, and heat over medium heat until the oil is rippling, about 1 minute.
Add the onion, garlic, and ginger and stir-fry until the mixture is aromatic but not browned, about 1 second.
Add the cooked rice, soy sauce, sesame oil, and sherry and stir-fry for 2 minutes, breaking up any lumps of grains and blend the mixture well. Stir in the scallions and stir-fry, tossing quickly but gently for 10 seconds.
Add the previously scrambled eggs, mix all together and season with salt and pepper.