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Mix all the sauce ingredients together in a small bowl.
Chop the chicken into bite-sized pieces, peel and finely mince the garlic. Trim and slice the spring onions, keeping the whites and greens separate. Crack the eggs into a bowl and beat.
Heat a large wok or frying pan over a high heat with the vegetable oil. Once hot, add the chicken and stir-fry for 4–6 mins until golden and cooked through. Transfer to a plate and set aside.
In the same pan, add the garlic and the whites of the spring onions. Cook for 1–2 mins until softened and fragrant. Push everything to one side of the pan and pour in the beaten eggs. Let them set slightly, then break them apart and stir through.
Add the day-old rice to the pan. Spread it out evenly and leave it for 1–2 mins to catch some colour, then toss well to break up any clumps.
Return the chicken to the pan and pour in the rest of the sauce directly onto the hot surface. Toss everything together until evenly coated and the rice is piping hot.
Stir through the frozen peas and beansprouts and cook for 1–2 mins until just heated through.
Divide the fried rice between containers and top with and a handful of the sliced green spring onions. Leave to cool and box up and pop in the fridge until needed. You can reheat in the wok or the microwave or enjoy cold.