Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the protein and cook until pink, about 3 minutes. Remove and set aside.

In the same skillet, add the remaining 1 tbsp oil. Pour in the beaten eggs and scramble until fully cooked. Set aside.

Add the peas, carrots, corn, and white rice to the skillet. Stir-fry for 5 minutes, breaking up any clumps.

Return the cooked seafood and eggs to the pan. Drizzle with soy sauce and sesame oil. Toss everything together for 2 minutes until heated through.

Garnish with green onions and serve immediately.