If using leftover rice - remove from the refrigerator and with your hands, break any clumps of rice.With fresh cooked rice - remove the rice and let cool.
Warm a wok or skillet over medium. Add a tablespoon of oil; swirl to coat. Scramble three eggs. Once the wok is heated add the eggs; let them settle for a moment. With a spatula, push gently, then let the remainder of raw egg seep, then push again until cooked. Eggs continue cooking once removed, so plate on the slight under rather than overdone side. Chop into bite size pieces, cover and keep warm in the microwave.
If using fresh vegetables - increase the heat to high, then add second tablespoon of oil. Stir fry the onion and carrots for a couple minutes, then add green beans, corn, peas, and cabbage. Stir fry for another 30 seconds to a minute. Add the rice, bouillon, ginger, and garlic. Continue to stir, making sure the rice doesn't stick and the flavor's well distributed.If using frozen vegetables - increase the heat to high, then add second tablespoon of oil. Stir fry the onion and a sprinkle of salt until tender, about three minutes. Add the rice, bouillon, ginger, and garlic. Stir fry, making sure the rice isn't sticking and the flavor's well distributed. Add the green beans, corn, peas, and cabbage. Stir until heated, another couple minutes.
Add soy sauce and white pepper. Top with eggs. If wanting to stir— careful, so as not to break them.
Serve as a side or meal.
Notes
As with most leftovers, the flavors in fried rice enhance over time.
Fried rice refrigerates well for up to five-six days in an airtight container.