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In a bowl, mix together the white pepper, soy sauce, and oyster sauce.
In another bowl, add the eggs and whisk.
In the wok over high heat, add 1 tablespoon of oil. Followed by the onion, peas, carrots, and corn kernels. Stir fry until aromatic for about 30 seconds. Remove.
In the wok over high heat, add 1 tablespoon of oil. Add the beaten eggs, and scramble until partially cooked.
Transfer the overnight rice inside. Stir-fry until every grain of rice is separated for about 1 minute.
Return the onion, peas, carrots, and corn kernels. And, pour the sauce inside. Mix everything together. Garnish with scallions and serve!