In a medium sized skillet melt butter over medium heat. Add eggs and scramble until set, about 3 minutes. Remove from heat and chop.
Add more oil if necessary, then add rice and stir-fry for 1 minute. Add ginger and garlic followed by carrot, corn, sugar snap peas and spring onions and stir-fry for another minute.
Stir in the sauce mix and cook for 3 minutes. Fold egg back in and serve whilst hot. Yum.
Vegan Option:If you would like to make this vegan simply omit the eggs and butter, and skip step 1.