Prepare the Ingredients : Use day-old rice for the best texture. If fresh rice is used, let it cool and dry slightly before cooking. Chop all vegetables and whisk the eggs.

Prepare the Eggs: Warm a wok or large frying pan over medium heat and add 1 teaspoon of vegetable oil. Pour in the beaten eggs and cook, stirring constantly, until fully set. Once cooked, remove the eggs from the pan and set them aside.

Cook the Vegetables: Pour the remaining oil into the skillet and heat it up. Once hot, sauté the onion and garlic until fragrant, about 2 minutes. Stir in the carrots, peas, corn (if using), broccoli, and bell pepper. Cook for 3-4 minutes until tender-crisp.

Add the Rice : Push the vegetables to one side of the pan and add the rice to the empty space. Stir-fry the rice for 2-3 minutes to heat through and slightly crisp it. Combine the rice with the vegetables, mixing everything evenly.

Season and Finish : Add the soy sauce and sesame oil (if using) to the rice mixture. Adjust seasoning as needed. Stir in the scrambled eggs and green onions.

Serve : Serve hot as a standalone dish or alongside your favorite main course.