Step 1

Cook rice according to packet instructions and place into the fridge to cool completely.

Step 2

Heat oil in a wok or frying pan over medium heat.

Step 3

Add chopped up leftover chicken (or diced chicken breast) and chopped onion.

Step 4

Stir it until the onion becomes translucent and the chicken has heated through.

Step 5

Add the garlic and stir until fragrant.

Step 6

Add the frozen peas and corn and stir for 30 seconds.

Step 7

Push your chicken and onion over to one side of your pan or wok.

Step 8

Beat the eggs in a small bowl and pour them over the empty side of the pan. Allow to set and then use a knife to cut the egg into strips (alternatively you can just break it all up with a wooden spoon).

Step 9

Mix the egg in with the chicken and vegetables.

Step 10

Add 1 cup of cold rice at a time and stir until heated through and combined.

Step 11

Add the sauces and mix well.

Step 12

Serve immediately with an extra drizzle of soy sauce.