Whisk together oil, soy sauce, vinegar, agave syrup and ginger in a small bowl.
Heat a large wok or large non-stick sauté pan.
Add one quarter of the dressing to the pan.
Add in onion and sauté for about 3-4 minutes until translucent.
Add in garlic and sauté for another minute.
Add in the peas, carrots and corn and sauté for about a minute. *
Add in the rice and remaining dressing to combine well.
Toss in the spinach and remove from heat.
Transfer fried rice to a large serving bowl.
In the same pan used to cook the fried rice, add the beaten eggs and cook for about 4 minutes until scrambled.
Toss eggs into the fried rice.
Top with mango and serve.