Beat 4 eggs in a bowl with white pepper and set aside. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat for 1 minute until shimmering. Pour in eggs and scramble until just cooked through, about 2 minutes, then transfer to a plate.

Add remaining 2 tbsp oil to the pan and let it heat for 30 seconds. Add minced garlic and ginger, stirring constantly for 15 seconds until fragrant—don't let it burn. This builds the flavor foundation for your quick summer dinner family will request repeatedly.

Add diced carrots and stir-fry for 2 minutes until slightly softened. Toss in corn and peas, cooking for another minute while stirring. The summer egg fried rice family dinner recipe relies on quick, high-heat cooking to maintain vegetable texture.

Push vegetables to the side and add 3 cups cooked rice to the center of the pan. Break up any clumps with your spatula, then mix everything together for 2-3 minutes until rice is heated through and separated.

Pour in soy sauce and oyster sauce, stirring thoroughly for 1 minute to distribute flavors evenly. Return scrambled eggs to the pan and fold gently to combine. Drizzle sesame oil over top, sprinkle green onions, and toss everything together—it takes just 30 seconds total.