Cook rice in salted water. Set aside to cool

Dice the chicken

Mix together: 1tsp cornflour, 1tsp vegetable oil, 1tsp dark soy sauce. Coat the chicken pieces with this sauce. Set aside for 30mins

Chop carrots, red onion, green beans and spring onions

Beat 2eggs in a mug

Heat wok with vegetable oil, pour in beaten eggs, break into small pieces and set aside

Heat wok again with vegetable oil, sautee chicken for 2mins, add carrots and stirfry. Add red onion, green beans and garlic then stirfry

Season with salt and pepper, mix well, set aside in a large bowl

Heat wok again with vegetable oil, break up rice and then pour into wok, stirfry for 4mins then add 1tbsp light soy sauce and 2tsp dark soy sauce, mix quickly to cover all rice before sauce evaporates

Add the chicken, vegetables and egg to the rice, allow to infuse together for 2mins. Add frozen peas and sweetcorn then allow to cook for 5mins

Top with spring onion prior to serving