Check the sea bass fillets: Check for pin bones in the fillets and remove them with tweezers.

Separate the bok choy leaves: Slice off the root and separate the leaves from the bulb.

Cook the rice: Use a pot, an Instant Pot, the microwave, or a rice cooker to cook the rice.

Dice the carrots: Slice off the top and cut the carrots into big pieces. Cut the pieces into strips. Cut the strips crosswise into small dice.

Get the corn kernels: Use your knife and cut lengthwise along the cob to get the kernels.

Crack and whisk the eggs

Mince the garlic, onions. Finely chop the scallions

Boil the bok choy: Bring a pot of water to a boil. Add 8 oz bok choy and cook for 2 minutes. Remove from the pot and let it dry.

Sear the sea bass: Place a pan over medium heat until hot. Add 1 1/2 tbsp olive oil and sear 24 oz sea bass fillets skin-side down for 7 minutes. Flip the fish and sear for another 3 minutes. Season both sides with 1/4 tsp salt and 1/4 tsp pepper. Remove from the pan when done.

Mix the rice and eggs: Mix 2 medium whisked eggs thoroughly with 2 cups cooked medium-grain rice. Make sure there are no clumps.

Caramelize the garlic and onions: Add 1 1/2 tbsp olive oil then stir 2 oz onions and 1 tbsp garlic for 1 minute.

Stir-fry the vegetables: Add 4 oz corn, 4 oz carrots, and 4 oz peas. Stir for 2 minutes.

Stir in the rice and seasoning: Add the rice, 1/4 tsp pepper, 1/4 tsp salt, 1 tsp paprika, 1/2 tbsp soy sauce, and 1 tsp brown sugar. Stir for another 7 minutes.

Plate and garnish: Plate the sea bass and rice. Sprinkle with 1/4 cup scallions. Enjoy.