Cook carrot and purple cabbage in boiling water for around 1 minute. Transfer out and drain.
Heat up 1/2 tablespoon cooking oil in wok and then fry mushrooms for around 1 minute. Add leftover rice, carrot and corn. Give a big stir-fry until all the ingredients are well mixed.
Add light soy sauce, salt and then Bok Choy. Fry for around 20-30 seconds until well combined.
Serve hot better with soups.
Notes
If you like a deeper color, add 1/4 teaspoon dark soy sauce and reduce salt slightly.