Wash the rice three times, using fresh water after each rinse. Drain the rice thoroughly after the final rinse.

Cut the green parts off of the green onions and dice into small pieces. Save the whites to use in another dish. Slice the carrot in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas in bowl.

Crack the eggs into a bowl. Season with the salt, then set aside.

Once the rice is done cooking, leave it covered to steam for 2 additional minutes. Meanwhile, add the water to the bowl of vegetables and microwave for 2 minutes to cook. Drain out the excess water and set aside. Fluff the rice using chopsticks for 1 to 2 minutes.

Heat the wok on high and beat the eggs. Lower the heat to low and add the oil, spreading it all over wok surface. 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 for about 2 minutes. Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes. Combine the light soy sauce, dark soy sauce, salt, sugar, and chicken bouillon powder in a small bowl and pour over the rice. Stir fry everything for another 2 to 3 minutes. Add the oil and diced green onions, stir fry for another minute.

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, then flip to create a nice round mound of rice.