Cook the rice according to the packet instructions, drain and leave to cool.
Heat 1 tbsp of oil in a large frying pan, mix the eggs with the soy sauce and 1 tsp water. Pour the mix into the pan and swirl around the base for 2 to 3 mins to make a thin omelette. Turn out and cut into thin strips.
Heat the remaining oil in the pan. Add the shallots and cook for 5 mins. Add the garlic, peppers and corn and fry for 2 mins. Add the chicken and fry for a further 3 minutes. Add the rice, peas, soy sauce and sprinkle over the sugar.
Add the strips of egg to the rice. Season to taste and add the lemon juice. Toss together, heat through and serve.