Ingredients (4 servings):

3 cups cooked rice (preferably cold, a day old works best)

2 chicken breasts (diced into small cubes)

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

2 eggs (beaten)

1 medium onion (chopped)

2 cloves garlic (minced)

1 cup mixed vegetables (carrots, peas, corn, bell peppers)

3 tablespoons vegetable or sesame oil

Spring onions (chopped, for garnish)

Salt and black pepper (to taste)

Preparation:

1. Prepare the rice. If using freshly cooked rice, spread it on a tray to cool and dry a little. This prevents stickiness.

2. Cook the chicken. Heat 1 tbsp oil in a pan, season the diced chicken with salt and pepper, and stir-fry until golden. Remove and set aside.

3. Scramble the eggs. In the same pan, add a little oil, pour in beaten eggs, scramble lightly, then set aside.

4. Sauté aromatics. Add another tbsp oil, sauté onions and garlic until fragrant.

5. Stir-fry vegetables. Toss in mixed vegetables and stir-fry for 2–3 minutes.

6. Add rice. Push veggies to one side, add the rice, and stir-fry on high heat.

7. Season. Add soy sauce, oyster sauce (if using), and mix everything together.

8. Combine. Add back the chicken and scrambled eggs, mix well until evenly combined.

9. Garnish. Sprinkle with chopped spring onions and serve hot.