Heat a wok over a high heat. Add a tablespoon of veg oil allowing to coat the wok. You know the oil is hot enough when it starts to smoke.

Add the chicken and allow cook until browned and white throughout, this will take approx 5 minutes. Once cooked remove the chicken from the wok.

Add another tablespoon of veg oil and again bring up to heat, you know it is hot enough when it starts to smoke.

Add the beaten eggs and cook through. When you add the egg it will puff up, use a spoon to ensure all the raw egg is cooked through. Use a spoon to break the egg down until it resembles a scrambled egg.

Add the cooked rice to the pan with the egg and stir to combine. Follow this up by adding in the cooked chicken and edamame.

Add the dark soy sauce, sesame oil, and MSG (if using) to the pan and stir until everything is evenly coated.

Cook for an additional 1-2 minutes until everything is heated through

Divide the chicken fried rice between two bowls and top each with crispy onions and a drizzle of chilli oil.