Dice the chicken into small cubes. Season the chicken pieces with 2 teaspoon of light soy sauce, mix well and set aside.
Cut the carrot and onion into small dices. Finely chop the garlic cloves, cut spring onions into thin slices.
In a small mixing bowl, add all the sauce ingredients, mix well and set aside.
Whisk two eggs and set aside.
Heat 1 tablespoon oil in a wok/pan, pour the egg in, once the egg is almost set, break into small pieces. Remove from wok and set aside.
In the same wok, drizzle 2-3 tablespoon of oil, add the chicken pieces and stir fry with medium-high heat until the chicken is almost cooked. Then push the chicken one side and add the chopped garlic, stir fry for few seconds.
Add the diced onions, stir for few seconds, then follow with the carrots, green peas and sweet corn. Stir fry for 2-3 mins until the vegetables are tender-crisp. ( If you like your vegetables soft, you can stir fry until they are tender soft. )
Next, add the rice, pour the sauce in. Stir very fast 1 to 2 minutes, to combine all ingredients. ( to evaporate the sauce and moisture quicker, fry with high heat after you pour the sauce in. )
After the sauce and all ingredients are evenly mixed, add the fried egg and spring onions. Stir and cook for another 1 mins, remove from heat and transfer to serving plate.
You can garnish with chopped spring onions and if you like it spicy, you can add some chilli oil on the top. Enjoy!