Heat peanut oil over medium heat in a wok or large skillet, add minced garlic, ginger, and scallions. Cook for 1-2 minutes. Stir in cooked rice, sesame oil, soy sauce, peas and corn. Stir-fry on medium/medium-high. Taste for seasoning, add more soy sauce if desired. Add a pinch of red pepper flakes for heat if desired. Cover and reduce heat to low, or turn off burner completely. Rice should stay hot if covered.
Brown the ground beef in a medium skillet, breaking up with a wooden spoon until no longer pink, drain excess fat.
While the beef is browning, whisk together the slurry in a small dish or measuring cup (water and corn starch). In a small bowl, whisk together the rest of the sauce ingredients, leaving a few chopped scallions for garnish.
Add sauce mixture into the cooked drained beef. Heat to a light boil over medium-high heat, stir in slurry, sauce will begin to thicken. Reduce heat to low and cook for about 5 minutes. Serve over fried rice. Add a side of steamed broccoli and a jammy egg! See notes for jammy egg instructions.
Tamari, Gochujang (spicy Asian ketchup), and sesame oil are all found in the Asian foods section of the grocery store. Add any veggies you like into the fried rice. You can even scramble some eggs to throw in if you're not making the jammy eggs.
If you're looking for that hard boiled jammy egg in my photos: gently add eggs (whole in shells) to boiling water, reduce heat to a gentle boil, set timer for 6 1/2 minutes. Add eggs to an ice bath for 2-3 minutes. Gently crack and peel. Eggs can be stored in fridge for up to 3 days.