Start by gathering all your ingredients. Make sure your brown rice is cooked and chilled, as this will prevent it from becoming mushy when frying.
In a large skillet or wok, heat the canola oil over medium-high heat. Once hot, add the diced onions and sauté for about 2-3 minutes until they become translucent.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant. This step is crucial as it lays the foundation for the dish's flavor profile.
Next, add the diced carrots, broccoli florets, and red bell pepper. Sauté the vegetables for about 4-5 minutes, or until they are tender yet still crisp.
Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked. Once done, mix the eggs into the vegetable medley.
Add the chilled brown rice to the skillet. Use your spatula to break up any clumps and mix everything together thoroughly.
Pour in the soy sauce and sesame oil, stirring well to combine. Taste and adjust the seasoning as needed, adding more soy sauce if desired.
Lastly, fold in the thawed peas and corn. Give everything a final stir to ensure the mixture is heated through.
