Combine sweet soy, soy sauce, sweet chilli and water. Set aside.
Heat olive oil in a wok or large frying pan. Stir fry the onion, eschalots, garlic, ginger and carrot. Cook for about 8 minutes then add spinach, frozen peas and corn. Stir in the sesame oil. Stir in the rice and sauce then cook until heated through.
Crack the eggs into a frying pan then fry them to until the whites are cooked but yolk is runny. Scoop the rice into 6 bowls and top each with an egg to serve.