With a paring knife, make a cut along the plantains, lengthwise. I like to make 2 cuts on a plantain (opposite of each other) for easy peel removal. Remove the thick plantain peels. Cut each of the plantains in half, widthwise.

Make plantain noodles using Blade C of a spiralizer. Chop the plantain noodles into smaller pieces so that they look like rice. Be sure to keep the plantain core that doesn't get spiralized, and chop it into small pieces as well. If you don't own a spiralizer, just grate the plantains and chop it into smaller pieces.

Heat the olive oil in a wok or large sauté pan over medium-high heat. Add the diced onions once the wok or pan is hot.

When the onions have started to brown, add the diced zucchini and pepper. Let it cook for a few minutes, add the frozen corn and peas, and stir.

Add the plantains and chopped scallions together, and let it cook for several minutes. Stir in the whisked eggs.

Once the eggs are fully cooked, add the soy sauce, oyster sauce, sesame oil, and five-spice powder, and stir. Turn off the heat. Serve with your favorite vegetable or meat dishes.

Refrigerate any leftovers in an airtight container.