Heat ½ tablespoon of oil in a large wok or skillet over medium-high heat (if you are using lean ground beef, heat one tablespoon of oil). Add the beef and cook for 2-3 minutes, until it starts to brown but is not completely done. Break the meat up with a wooden spoon as it cooks. 

Season the beef with the salt, pepper, and ginger. Add the onion, carrots, and celery to the pan and cook for 5-7 minutes or until the veggies soften, and the beef is cooked. Add the garlic and saute for 30 seconds to 1 minute or until the garlic is fragrant.

Push the beef and veggies to one side of the pan and ½ a tablespoon of oil to the bare side. Pour in the beaten eggs and cook for 2-3 minutes or until soft and fluffy, stirring occasionally. 

Move the scrambled eggs on top of the beef and vegetables. Add ½ tablespoon of oil to the bare side of the pan and add the rice. Combine the rice with the beef, vegetables, and eggs and cook for 2-3 minutes to fry the rice, breaking up any clumps with a wooden spoon. 

Add the peas, corn, soy sauce, and sesame oil and cook for 3-4 minutes or until the vegetables are heated through.

Serve the fried rice hot from the pan and garnish with sliced scallions if desired.