Wash the rice (14 oz) three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.

Add the rice, followed by the water (14 oz) to a rice cooker and cook according to your rice cooker's instructions.

Cut the green parts off of the green onions (1 oz) and dice into small pieces. Save the whites to use in another dish.

Slice the carrot (2 oz) in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas (4 oz) in bowl.

Crack the eggs (4 large) into a bowl. Season with the salt (0.50 teaspoon), then set aside.

Once the rice is done cooking, leave it covered to steam for 2 additional minutes.

Meanwhile, add the water (0.30 cup) to the bowl of vegetables and microwave for 2 minutes to cook. Drain out the excess water and set aside.

Now that the 2 minutes are up, it's time to fluff the rice! Use chopsticks to stir and fluff rice for 1 to 2 minutes. This allows the excess steam to release and prevent clumping.

Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (2 tablespoon), spreading it all over wok surface to make sure it's well coated.

Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes.

(Chef's Tip: Make sure to scoop all the way to the bottom along all the sides of the wok and not the center, which will actually make the ingredients stick together.)

Using the flat side of the spatula, press down on the rice and spread it over the wok to gently loosen any clumps.

Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.

Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon), if using, and pour over the rice.

Increase the heat to high and stir fry everything for another 2 to 3 minutes. You can also use chopsticks to help mix the fried rice or toss the wok.

Add the oil (1 tablespoon) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.

Taste and add more seasoning if needed. My dad uses an additional 1 teaspoon of light soy sauce this time.

You can plate the fried rice in two ways.

Direct method

Scoop the fried rice directly onto serving plate in a pile and garnish with more green onions.

Bowl method

Add some diced green onions to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula.

Place the serving place on top, then flip to create a nice round mound of rice for a pretty presentation.