Prepare the vegetables: 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 the 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.
Scramble the eggs: Whisk the eggs together and add a little salt and pepper, if desired. Add a teaspoon of toasted sesame oil to a small skillet and scramble the eggs, and set them aside.
Make the pork fried 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 the shredded pork to the skillet and sauté until it's thoroughly warmed.
Add the rice wine vinegar, and shoyu. Use a wooden spoon to break up the rice. You can add a few tablespoons of water if the rice is on the dryer side. The additional water will help to break up the rice.
Add the corn and stir it in until the corn is completely warm.
Add the green onions and the scrambled eggs. Toss the rice to combine the ingredients.