Place your golden beet noodles in a food processor and pulse until rice-like. Set aside.
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the garlic, bell pepper, and white parts of the sliced scallions. Let cook for 2 minutes or until softened and then add in the golden beet rice. Season with salt and pepper and stir to combine.
Create a cavity in the center of the mixture and add the eggs and scramble. Once eggs are mostly scrambled, combine with the rest of the mixture and add in the peas, corn, and soy sauce.
Let cook for 2 minutes or until peas heat up and soften. Divide into bowls and top with green parts of the scallions.