Heat a large frying pan or wok with 1 tbsp of oil over a medium heat. Add the leek and fry for 5 minutes, or until soft. Add garlic and stir through well. Cook until aromatic.
Add carrot and corn, then bring the heat down to low. Let the vegetables fry, stirring occasionally and adding a splash of water if they stick to the bottom of the pan.
In a new frying pan, heat the remaining oil over a high heat until smoking. To test if the oil is hot enough, drop a small piece of dry winged kelp into the pan. The seaweed should bubble and begin to change colour almost immediately. When the oil is hot enough, add the remaining winged kelp and stir so that all of the seaweed is coated in oil. The winged kelp pieces will shrink a little and turn golden brown. After 10-15 seconds, remove the winged kelp and transfer onto some paper towel, and pat down to remove excess oil. Allow to cool.
Take your cooked rice and add it to the pan with the vegetables. Stir until combined and heated through, and add the soy sauce, mirin and salt. Once all the rice mixture is coated, add most of the fried winged kelp and stir through.
Garnish with the remaining fried winged kelp, serve and enjoy!