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To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly.
Remove chicken with a slotted spoon and place chicken on a plate; set aside.
Add the peas, carrots, optional corn, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken back in, add the rice, evenly drizzle with soy sauce, and stir to combine.
Cook for about 2 minutes, or until chicken and rice are through.
Taste, check for seasoning balance, and if desired add the optional salt and pepper to taste, and serve.