Gather and prep all your ingredients. Ensure your brown rice is cooked and chilled to prevent mushiness.
In a large skillet or wok, heat the canola oil over medium-high heat. Add onions and carrots, sauté for about 3-4 minutes until onions become translucent.
Stir in minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add broccoli florets and red bell pepper. Cook for an additional 4-5 minutes, stirring frequently.
Push the vegetables to one side of the skillet. In the cleared space, crack the eggs and scramble until fully cooked, then mix into the vegetables.
Add the chilled brown rice, breaking up any clumps, and stir until well combined.
Pour in the soy sauce and sesame oil, mixing thoroughly. Adjust seasoning with more soy sauce if necessary.
Fold in the thawed peas and corn, cooking for another 2-3 minutes until heated through.
Remove from heat and serve hot. Optionally garnish with green onions or sesame seeds.
