Combine low-sodium soy sauce, honey, Sriracha sauce, 1/3 the garlic, and 1/2 the ginger in a small bowl and set aside.

Whisk together eggs and milk. Heat a non-stick skillet on low. Pour egg mixture into pan and slowly cook the eggs, stirring slowly and frequently. When the eggs are almost done, remove from heat, sprinkle with 1/2 teaspoon salt. Continue stirring, allowing the residual heat to complete the cooking. Remove eggs to a cutting board. Run a knife through the eggs to break them into smaller pieces.

Drizzle 2 tablespoons of vegetable oil and 1/2 teaspoon of sesame oil into the same pan and heat to medium. Add remaining ginger, carrots, and onions. The vegetables should sizzle when they enter the pan. Sauté, stirring frequently, for 3-4 minutes.

Add peppers, celery and garlic to the pan and continue to stir and sauté for 3-4 minutes.

Sprinkle vegetables with remaining salt and stir. Make a well in the center by pushing the vegetables to the edges. Add remaining oils and the cooked rice to the center of the pan. Allow the rice to "fry" for 30 seconds. Lift and fold the rice over and continue to "fry" for another 30 seconds.

Gently begin to stir the vegetables into the rice. Drizzle half the sauce made earlier over the rice and vegetables, stirring to distribute. Remove from heat.

Fold the scrambled eggs into the fried rice.

Serve with chopped green onions, remaining sauce and cilantro.