Cook your rice in a rice cooker or however you prefer to make your steamed rice. Follow instructions as per your rice cooker (feel free to use a little bit less water than usual because drier rice works best for fried rice)

Preheat a large wok over medium heat. Add oil, let heat through for 30 sec, then add diced whites of green onions, shallots and carrots, then stir fry until onions are translucent and carrots are almost tender (about 5 minutes).

Add frozen corn and stir to cook through, about 3-4 minutes.

Add the cooked rice, then break up with the cooked vegetables. Season with mushroom broth powder and soy sauce (you could also add a pinch of MSG and a dash of black or white pepper here too). Stir fry for about 5 minutes, or until you hear the rice crackle in the heat and everything looks uniformly seasoned.

Stir in the greens of the diced green onion and then serve! Garnish with cilantro if you have some.