Heat 1 tablespoon vegetable oil in a large frying pan or wok over medium-high heat.
Add the eggs and scramble until just cooked. Transfer to a plate and set aside.
Add the remaining 1 tablespoon vegetable oil to the pan. Cook the onion until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the frozen corn, carrot and peas mix and cook for 2–3 minutes until heated through.
Add the cooked chicken and stir until warmed through.
Add the cold cooked rice, breaking up any clumps with your spoon or spatula.
Pour over the soy sauce, oyster sauce, and sesame oil, stirring well until the rice is evenly coated.
Return the scrambled eggs to the pan and gently fold everything together.
Stir through the spring onions, taste, and season with salt and pepper if needed.
Serve immediately, with extra spring onions or sesame seeds if desired.
