Make the sauce by combining all the sauce ingredients in a glass or jar and whisking together. Set aside.
Heat a wok over medium heat and add the whisked eggs. Cook, stirring gently to scramble, for about 2 minutes or until just set. Remove from the wok and set aside.
In the same wok, heat 1 tbsp of olive oil over medium-high heat. Once the oil is hot, add the sliced spring onions, minced garlic and minced ginger. Stir-fry for 2-3 minutes or until fragrant.
Add the diced vegetables (peas, corn, carrot) to the wok. Stir-fry for 3 minutes or until the vegetables are tender but still crisp.
Add the roughly chopped cooked chicken to the wok and stir-fry for an additional 2 minutes or until heated through.
Add the cold cooked rice to the wok, breaking up any clumps with a spatula. Stir to combine with the vegetables and chicken.
Return the scrambled eggs to the wok, along with the prepared sauce. Mix everything together for 2-3 minutes, ensuring the rice is warmed through and the sauce is evenly distributed.
Serve immediately, garnished with additional sliced spring onions if desired.
Notes
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