In a large skillet over medium-high heat, add 2 tablespoon oil. Once the skillet is hot, add the chicken thighs, Cover and cook for 5 minutes, flip chicken over and cook for an additional 5 minutes, covered. When done, chicken juices will run clear. Remove chicken from skillet and transfer to cutting board. Cut the chicken into ½" bite size pieces. Set aside for later.

In the same skillet you cooked the chicken in, add the onions and carrots. Cook about 5-7 minutes over medium heat, stirring occasionally, until tender. Add peas, corn, and garlic to the skillet and cook for about 2-3 minutes until corn and peas are hot and no longer frozen. Be sure to stir every so often to ensure an even cook. Add the chicken back to the skillet.

Time to stir fry - Turn heat up to high. Add the rice and begin to stir fry for about 3-5 minutes. Be careful not to mush the rice with a spatula or spoon when stir frying.

Turn heat to low. Form a whole in the middle of the fried rice and crack in 3 eggs. Begin to scramble eggs until just almost done. Then, gently mix everything together.

Remove fried rice from heat and serve immediately. Serve with soy sauce and sriracha (optional). Enjoy!