Step 1 Spray a non-stick pan with oil. Pour in the eggs, cook over a medium heat until set into a thin omelette. Roll up, remove, slice thinly and set aside.

Step 2 Spray the non-stick pan again, add the spring onion and stir-fry for 1 minute. Add the carrot batons and corn and stir-fry for a further 3 minutes.

Step 3 Stir in the ham, rice and peas and cook for another 3-4 minutes. Stir in the added sliced egg, soy sauce and sweet chili sauce until combined.