Egg Fried Rice

Heat some oil in a wok or a deep pan. Roast the minced garlic until golden.

Add the carrots, corn, peas, and the whites of the spring onions. Saute for a few minutes. You don't want to overcook here. They should still have a little bit of crunch.

Push the veggies to one side. Crack, whisk, and add the eggs. Lower the heat and slowly scramble the eggs. Add a splash of soy sauce and vinegar.

Once done, add the cooked rice and mix well. Season with pepper powder and garnish with the remaining spring onions.