Scramble The Eggs. Beat the eggs in a small bowl until smooth. Heat a large skillet over medium heat and add 1/2 Tablespoon of oil. Add the beaten eggs, and use a spatula to stir, scraping the eggs from the bottom continuously until the eggs are just slightly underdone (a little glossy). Set the scrambled eggs aside on a plate and wipe out the skillet as needed.

Start The Veggies. Add the remaining 1 1/2 Tablespoons oil to the skillet and increase the heat to medium-high. Add bell pepper and carrots and cook over medium-high heat 3-4 minutes, or until crisp-tender.

Add Remaining Veggies. Add frozen peas, frozen corn, green onions, garlic, and ginger to the skillet and cook 1-2 minutes more, or until fragrant and the frozen veggies look bright in color.

Stir In Rice & Sauce. Add the rice to the skillet along with 2 Tablespoons tamari, the sesame oil, and a pinch of pepper. Stir 1-2 minutes, breaking up clumps of rice as you go, and adding more tamari, as needed, until the rice is coated to your taste.

Mix In The Eggs. Break up the scrambled eggs on the plate a bit with your spatula. Turn off the heat and add the scrambled eggs back to the skillet, stirring to break up the eggs as you go. Enjoy right away and store leftovers in the fridge 1 day.