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Add rice to small saucepan and rinse three times until water is clear. Add 3 cups of water and bring to a boil. Once boiling turn heat to very low heat and simmer covered for 15 minutes. Turn off heat and rest for 10 minutes. Transfer to large bowl, cover and refrigerate over night.
Whisk eggs in a bowl, set aside.
Thinly slice spring onions and set aside.
Finely dice ham, carrots and capsicum into small cubes, cut kernels from corn, add peas and set aside ingredients.
Heat wok over high heat until very hot. Season wok by add some cold oil, stir around to coat wok, and remove oil.
Add 1 tbs oil to very hot wok and stirfry the ham and vegetables for 1-2 minutes. Add extra oil if required. Remove from wok and set aside.
Clean wok with water and reheat until very hot. Add 2 tbs oil, add eggs and stir until halfed cooked. Add rice and mix so eggs coat the rice. Bash with ladle to separate grains. Constantly stir / toss rice for 3 minutes, then add the chicken bouillon powder and pepper, toss to mix.
Add the vegetables, ham and egg, toss for another minute
Add 1-2 tbs of soy sauce around the edge of the wok and toss to combine. Add splash as Maggi seasoning sauce and spring onion, toss to combine and serve.