Chinese rice.(I usually use basmati rice). Wash the rice like 3times and soak for 30mins to 1 hour 30mins. Put the rice in a pot and water at the same level, a little oil or butter. leave the lid open and let boil, reduce heat,close the lid and let it simmer for 12 minutes... you get a nice fluffy basmati rice.. Note:Let your rice cool completely before stir frying or refrigerate or use leftover rice.

Heat your pan, wok or pot, put 1 or 2 tbsp oil/ butter, pour the cooled rice and stir fry, keep stirring till it turns a little brown, then put the grated carrot, spring onions and stir.

Make a well in the middle of the rice and break an egg or two, scrambled till it’s d I one, mix everything together. Put a little soy sauce and keep stirring for some minutes and it’s done.

For the sauce... heat your, put oil/ butter as required, pour in the shredded chicken, one Maggi star, garlic, ginger, little spice and keep stirring..

Cover the lid and let the water from the chicken reduce, and then add in the onions, carrots, pepper, Maggi,Add spices and soy sauce as required and keep stirring.

Mix little water with corn flour as required and add to the sauce, cover and let it simmer for 2minutes and it’s done. NB: if you want more sauce, you can add more water. Enjoy😘