1.Cook rice in a large saucepan of boiling water until tender; drain. Cool completely.
2.Heat half the oil in a wok; pour in half the egg, tilt wok to coat with egg. Cook until omelette is set. Remove omelette; roll tightly. Repeat with remaining egg. Slice omelettes thinly.
3.Heat remaining oil in wok; stir-fry garlic, ginger and chilli until fragrant. Add capsicum, corn, beans and mushrooms to wok; stir-fry until tender.
4.Add rice, sauce, vinegar and sprouts; stir-fry until hot. Stir in half the onion.
5.Serve rice topped with remaining onion and omelette strips.
You could swap the green beans with peas, if you like. Cook the rice a day ahead: spread in a thin layer on a tray to cool, then cover and place in the refrigerator.Note