Heat a tiny bit of oil in a large non-stick pan, and scramble the eggs till cooked through. Set aside.
Heat the reamaining oil in the same pan and fry garlic and onions till lightly browned and fragrant.
Add in carrots, peas and corn, and stir-fry for 2-3 minutes. Season with salt and white pepper, and stir-fry for another minute or two.
Add in rice and scrambled eggs, and mix well. Splash soy sauce and stir-fry rice till everything is mixed well.
Garnish with spring onions and serve warm.