Cook long-grain rice according to package directions. Cool slightly on counter then refrigerate for at least one hour. Fluff with a fork before adding to the pan.
In a wok or deep skillet over medium-high heat heat 1 tablespoon vegetable oil until hot.. Add eggs and scramble, scraping bits off the sides until almost dry about 2 to 3 minutes. Once cooked transfer eggs to a plate to keep warm.
Add remaining oil to pan to heat. Add green onions, garlic and ginger. Cook over medium-heat for 1 minute until onions are tender and garlic fragrant. Add corn and frozen peas and carrots to pan, cook until heated thru. Stir in rice, soy sauce, oyster sauce and pepper to pan and cook for 2 - 3 minutes more, tossing continuously.
Add eggs back to pan and toss to combine. Remove from heat and drizzle on sesame oil. Toss to combine.
Serve rice immediately or refrigerate in a sealed container for up to 3 days. Rice can also be frozen up to 3 months.
We used vegetable oil, but use your favorite frying oil.Fresh minced ginger (in a squeeze tube) can be found at most large grocery stores.