Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
Add the ground beef, garlic, onion, peas, corn, carrots, ginger, and salt and pepper to taste.
Cook, breaking the meat up as you go for 6-8 minutes, until the beef is 160 degrees F.
Drain the meat well and transfer to a plate.
Return the skillet to the heat and add another 1 Tablespoon of oil.
Add the beaten eggs, cooking and stirring occasionally until scrambled.
Push the eggs to the side of the pan and add in the rice and ground beef.
Drizzle evenly with soy sauce and sesame oil and stir, cooking for 2 more minutes.
Remove the pan from the heat and top with green onions as desired.
TO FREEZE: Allow the beef fried rice to cool completely in the refrigerator. Transfer to a freezer safe, zip-top plastic bag. Store in the freezer for 3 to 4 months.
TO REHEAT: Allow the frozen fried rice to thaw in the refrigerator overnight, add 1 Tablespoon of vegetable oil to a large skillet on medium-high heat. Add the ground beef fried rice and cook, stirring occasionally until you reach 160 degrees F as measured with a food thermometer.