If using freshly cooked rice, spread it on a tray to cool and dry for at least 30 minutes (or refrigerate for several hours). Break up any clumps so grains are separate.

Prep vegetables & eggs

Dice carrot, celery, red pepper and onion into small uniform pieces. Trim and halve baby corn lengthwise. Measure peas and thinly slice scallions. Beat the eggs lightly with a pinch of salt and pepper.

Cook vegetables & eggs

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl.

Add beaten eggs and immediately tilt the pan to form a thin omelet. Cook until just set (about 30–45 seconds), remove to a cutting board, roll and slice into thin ribbons. Set aside.

Return wok to high heat. Add remaining 2 tablespoons neutral oil. When shimmering, add onion, garlic, and ginger. Stir-fry 30 seconds until fragrant but not browned.

Add carrot, celery, and baby corn. Stir-fry 2–3 minutes until vegetables begin to soften but remain crisp.

Add red pepper and peas. Stir-fry another 1–2 minutes until peppers are tender-crisp and peas are heated through.

Fry rice & finish

Push the vegetables to one side of the wok. If needed, add a little more oil to the empty side and add the rice into the center. Spread rice out and let it sit 20–30 seconds to get slightly toasty, then toss to mix with vegetables.

Add light soy sauce, dark soy sauce (if using), oyster sauce, white/black pepper, and salt. Stir continuously to evenly coat rice and vegetables. Taste and adjust seasoning as needed (add another 1/2 tbs soy or 1/4 tsp salt if necessary).

Drizzle sesame oil over the rice, add the sliced egg ribbons, and toss gently to combine. Stir in most of the sliced scallions, reserving a little for garnish.

Cook another 1–2 minutes on high heat so flavors meld and rice is hot, stirring frequently to prevent sticking.

Transfer fried rice to a serving dish and sprinkle remaining scallions on top. Serve immediately.