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PdfCook rice according to directions, usually wash thoroughly in a seive and add 1:1 water. Bring to boil, then cover and simmer for 12 minutes. Remove from heat an allow to rest covered for at least 5 minutes.
Preheat pan on medium heat. Add bell peppers to dry pan and allow to char exterior about 1 minute. Add oil and onions, stir fry for 5-7 minutes.
Add corn and bean and cook for addition 3-4 minutes, salt and black pepper to taste.
Beat eggs and add milk in a 1:3 ratio, season generously with black pepper. Preheat pan on medium and remove from heat prior to adding eggs. Pour in eggs and scrape down sides of pan across the center. As the pan cools and the eggs stop cooking return pan to heat in 15s intervals to bring it back up to cooking temp.
Crumble the scrambled eggs and mix with the stir fry, serve over the rice with hot sauce and cheese of your choice.