Cook rice according to packet instructions and place into the fridge to cool completely.
Heat oil in a wok or frying pan over medium heat.
Add chopped up leftover chicken (or diced chicken breast) and chopped onion.
Stir it until the onion becomes translucent and the chicken has heated through.
Add the garlic and stir until fragrant.
Add the frozen peas and corn and stir for 30 seconds.
Push your chicken and onion over to one side of your pan or wok.
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).
Mix the egg in with the chicken and vegetables.
Add 1 cup of cold rice at a time and stir until heated through and combined.
Add the sauces and mix well.
Serve immediately with an extra drizzle of soy sauce.