Start by gathering all your ingredients together. Make sure your rice is cooked and chilled, as this helps to prevent the rice from becoming mushy during cooking.
In a large skillet or wok, melt the unsalted butter over medium heat. Whisk the eggs in a bowl and pour them into the skillet. Cook for 2-3 minutes, stirring occasionally until the eggs are just set. Remove the scrambled eggs from the pan and set them aside.
In the same skillet, add the olive oil and heat it over medium-high heat. Add the diced onion and sauté for about 2 minutes until it becomes translucent. Then, add the minced garlic and ginger, stirring for an additional minute until fragrant.
Stir in the frozen peas, carrots, and corn. Continue cooking for 3-4 minutes until the vegetables are heated through and tender.
Add the cooked rice to the skillet, breaking apart any clumps. Mix well with the vegetables and cook for another 3-4 minutes, allowing the rice to get slightly crispy.
Sprinkle in the oyster sauce, chicken bouillon powder, soy sauce, white or black pepper, rice vinegar, and sesame oil. Stir everything together, ensuring the rice is evenly coated in the sauces.
Finally, fold in the scrambled eggs and sliced green onions. Cook for an additional minute to combine everything well.
Remove the skillet from heat and serve your delicious fried rice hot, garnished with extra green onions if desired.
