1. Prepare and dice all vegetables. Beat the eggs and set aside. Make sure the rice is cold and broken up into separate grains.

2. Heat a large skillet or wok over medium-high heat and add vegetable oil.

3. Add the carrots, peas, and corn. Stir-fry for 2–3 minutes until slightly tender.

4. Add minced garlic and stir for 30 seconds, being careful not to burn it.

5. Push the veggies to one side and pour the beaten eggs into the empty space. Scramble gently until just cooked.

6. Add in the rice and stir everything together. Break up any remaining clumps.

7. Stir-fry for 4–5 minutes, pressing gently to get a slight crisp on the rice.

8. Add soy sauce, butter, and sesame oil. Stir until well combined and heated through.

9. Taste and season with salt and black pepper as needed.

10. Serve hot, garnished with green onions or sesame seeds if desired.