If using day-old rice, break rice up into individual grains with your hands. Heat 1/2 tablespoon vegetable oil in a large wok or heavy-bottomed 12”-14” skillet (cast iron works well) over high heat until just smoking. Add half of rice and cook, stirring constantly and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3-4 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return wok/skillet to heat and add 1/2 tablespoon oil. Add corn, edamame, carrots, broccoli and cook, stirring occasionally, until lightly charred, about 4 minutes. Add the minced garlic and stir until fragrant, about 1 minute. Transfer to bowl with rice and toss to combine.

Add 1/2 tablespoon oil to the pan. Add scallion whites and pork and cook, stirring gently, until lightly softened, warm and fragrant, about 1 minute. Pour in the rice mixture and stir to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the sides of wok/skillet and add remaining 1/2 tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.