Prep everything first: dice carrots and bell pepper, slice scallions (whites and greens separate), mince garlic, grate ginger, beat eggs with a pinch of salt. Stir soy sauce, sesame oil, and sugar together in a small bowl. Break up cold rice clumps so grains are separate.

Heat 1 tablespoon oil in a large wok or skillet over medium-high heat until shimmering. Scramble the eggs into soft ribbons, 60–90 seconds, until just set. Transfer to a plate.

Add another tablespoon of oil to the screaming-hot pan. Stir-fry carrots and scallion whites 2–3 minutes until crisp-tender and bright.

Add bell pepper, frozen peas, and corn (if using). Stir-fry 1–2 minutes until peas are bright green. Push everything to the edges of the pan.

Add the last tablespoon of oil to the empty center; add garlic and ginger and stir 20–30 seconds until wildly fragrant.

Add the cold rice all at once. Toss to coat in the garlicky oil, spread in an even layer, and let sit undisturbed 60–90 seconds to build crispy golden bits. Toss, spread, and rest once more for 60 seconds.

Drizzle the soy-sesame mixture around the edges of the pan and toss to combine. Sprinkle over the white pepper. Taste and adjust seasoning. Return the scrambled eggs to the pan and toss through.

Remove from heat. Shower with scallion greens and sesame seeds if using. Serve immediately in warm bowls.