1. 1. Cook the rice according to package instructions and set aside.

2. 2. In a large pan, heat oil over medium heat.

3. 3. Add diced carrots, bell peppers, peas, and corn to the pan and sauté until vegetables are tender.

4. 4. Push the vegetables to one side of the pan and crack eggs into the empty side.

5. 5. Scramble the eggs until cooked through, then mix with the vegetables.

6. 6. Add the cooked rice to the pan and stir well to combine with the vegetables and eggs.

7. 7. Season with soy sauce, salt, and pepper to taste.

8. 8. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.

9. 9. Serve hot and garnish with chopped green onions, if desired.