Strip the meat and skin from the roast chicken and chop it all into small pieces. Reserve the bones for stock. Heat a wok over high heat and add the vegetable oil. Add the garlic and onion and fry for a minute until fragrant. Add the carrot and toss for a minute, then add the corn, peas and chicken pieces and cook for a further minute until the carrot has softened.

Add the rice and toss to coat in the oil, pressing the rice against the side of the wok to break up any clumps. Add the salt, both soy sauces and tomato sauce and mix well to combine. You may need to add a little extra oil if the mixture looks too dry.

When the rice softens and begins to toast, move all the rice to one side of the wok and crack the eggs into the open side. Stir the eggs until they are nearly set, then combine with the rice. Add the spring onions and toss through until everything is combined.

Tip: To cook rice, put washed rice in a pot and fill with water to 2cm above the grains. Boil over a high heat, uncovered, until the water level reaches the top of the rice, then cover tightly and reduce the heat to very low. Keep covered for 12 minutes, then turn off the heat and allow to stand for 5 minutes.