Slice the green onions and set them aside. Measure out 1 cup of corn kernels. Set them aside. You can use fresh or frozen corn.
mince garlic and ginger
Finely mince or press 2 to 3 garlic cloves. Use a Microplane to grate 2 teaspoons of fresh ginger. As a shortcut, you can use pre-prepared garlic and ginger.
Whisk the eggs together and add a little salt and pepper, if desired. Add a teaspoon of toasted sesame oil to a small skillet, scramble the eggs, and set them aside.
make the rice
Add a few teaspoons of sesame oil to a large, heavy skillet or a wok. Add the garlic and the ginger. Sauté for a few minutes until they are fragrant.
add remaining ingredients
Add pork and saute; then add the Add the rice wine vinegar and shoyu. Use a wooden spoon to break up the rice. Add the corn and stir it in until the corn is hot. Add the green onions and the scrambled eggs.