Step 1

Heat oil in a large skillet or wok over moderate heat.

Step 2

Add the garlic and onions, and simmer until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning.

Step 3

Add the celery, carrots, and mushrooms. Simmer for approx. 5 minutes or until veggies are tender.

Step 4

Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.

Step 5

Sweep the vegetables to the side of the pan; add a bit more oil if needed. Add the beaten eggs to the center of the pan and allow to cook briefly, dragging your spatula through the cooking egg to create ribbon-like chunks off egg — same way you'd treat an egg when making them scrambled. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.

Step 6

Add the rice to the skillet in batches, stirring to coat. Add the tamari or soy sauce and mix well.

Step 7

Finally, add the scallions, frozen peas, and frozen corn (the frozen peas and corn will thaw very quickly once they're tossed in with the hot food).

Step 8

Bring the heat to medium-low and press the rice down into the pan, flattening it with your spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that time is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this process 3-5 times, until you get the amount of crispiness in your rice you desire. Season with salt and pepper, to taste, if needed.

Step 9

Remove skillet from heat, garnish with freshly chopped parsley (optional), and serve.