Heat ½ tablespoon of vegetable oil in a large wok or frying pan over high heat until smoking. Add half of the brown rice and cook, stirring or tossing, until the rice is toasted (about three minutes.)

Transfer cooked rice to a medium bowl. Repeat with another ½ tablespoon of oil and the remaining rice.

Return all rice to wok and press it to the sides. In the space in the middle add another ½ tablespoon oil and the carrots, red bell pepper, onion, green onion and garlic. Stir gently and cook until soft and fragrant.

Add the soy sauce and sesame oil; toss/stir to coat.

Push the rice to the side of the wok and add the remaining ½ tablespoon oil. Pour the liquid egg whites into the oil. Stir quickly to scramble. Stir the egg and rice together.

Add the frozen peas and corn and continue to stir until peas and corn are thawed.

Season to taste with salt and black pepper. Serve immediately.