Begin by ensuring the rice is cold and fully cooked in advance—day-old rice yields the best fried rice texture, helping prevent sogginess.

Start with the prep. Dice all vegetables and ensure the shrimp is cleaned and ready. In a mixing bowl, combine the chicken pieces with baking soda, rice vinegar, and soy sauce. Let the mixture marinate for 10 to 15 minutes, stirring once halfway through for even coverage.

Once marinated, place the chicken in a fine mesh strainer and rinse thoroughly under cold water to remove the baking soda. Pat the chicken dry with paper towels and set aside on a clean plate.

Heat a large skillet or wok over medium-high heat and add olive oil. Once hot, place the shrimp in a single layer. Season with a pinch of salt and black pepper. Cook for 3 to 4 minutes, flipping halfway, until the shrimp turns opaque and firm. Transfer to a plate and set aside.

If needed, add a bit more oil. Add the chicken to the pan in a single layer, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until the chicken is golden and no longer pink inside. Remove the chicken and drain any excess liquid from the skillet.

Add another small drizzle of oil and toss in the diced onions and carrots. Stir frequently and cook for 3 to 4 minutes until they begin to soften. Next, add the zucchini and continue cooking for another 6 to 7 minutes, stirring often, until all the vegetables are tender and fragrant.

Mix in the corn kernels, minced garlic, sesame oil, and sliced green onions. Let it cook for another 2 minutes, stirring regularly to infuse the aromatics.

Add the cold rice and pour the soy sauce over the mixture. Stir thoroughly to coat the rice and break up any clumps, then let it cook for 2 to 3 minutes so it heats evenly.

Push the rice and vegetables to one side of the skillet. Reduce the heat to medium or medium-low, and pour the beaten eggs into the empty side. Gently scramble the eggs until fully cooked, about 3 to 5 minutes, then mix them into the rice.

Return the cooked shrimp and chicken to the pan. Toss everything together, raise the heat to medium-high, and stir-fry for another 3 to 4 minutes until everything is hot and well-combined. Taste and adjust seasoning with more soy sauce, salt, or pepper as needed.

Serve immediately, garnished with the reserved green onion slices.