Place the boiled rice in the refrigerator to chill until ready to use.

Whisk eggs with salt and chili sauce (gives the eggs a fluffy texture).

Place oil in a large skillet or wok.

Add onion, carrots, frozen corn/peas and chopped garlic and stir fry on high until the onions are translucent.

Add the whisked egg and keep stirring continuously until the eggs have left the veggies and completely cooked.

Add boiled rice, soy sauce, chili sauce and spring onions, keep mixing n high flame until well combined. Adjust salt if needed.

Serve hot with a Chinese gravy.