Ingredients:

4 cans chilli chicken
1/2 cup soy sauce
2 tbl garlic powder
1 tsp white pepper
6 cups cooked rice
2 cups frozen vegetables
½ cup Sesame oil
2 cups vegetable oil
4 cloves of garlic chopped
4 eggs
2 spring onions

Directions:

• Cook the rice ahead of time and cool it. You can do this by sticking it in the freezer for 30 mins. Leftover rice is great here.
• Beat the 4 eggs in a bowl till they are airy and fluffy
• Put 1/2 cup of soy and 1 tsp pf garlic powder into the eggs and mix well
• In a shallow pan, heat 1 cup of oil till hot. Pour the eggs in and let it fluff up. Bast the uncooked top with oil till it’s completely cooked. Remove the fluffy, drain on kitchen paper and set aside
• Remaining extra oil, leaving about 1tbl of oil in the pan.
• Cook the chopped garlic on high till it just starts to go yellow
• Immediately remove the garlic and oil and pour into a bowl. The garlic will continue to cook in the hot oil till its golden brown. Do not let it burn!
• Heat 1 tbl of oil in the pan. Pan fry the vegetables in the oil. Season with 1 tsp salt
• Once the vegetables are cooked, add the cold rice into the pan and mix it
• Then add 4 pots of chicken mix from the cans. Sauce and all!
• Add ½ cup soy and ½ cup sesame oil into the rice mix and combine thoroughly.
• Add white pepper. Add fried garlic and one tsp of garlic oil
• Serve with strips of egg and chopping spring onions

Or watch Ganesh make this recipe on The Humble Yum Yum