Cook rice: Cook 1 cup of white rice

Chicken: Dice 1 chicken thigh into small cubes. Heat a large pan to medium heat and cook chicken for 5-6 minutes, and season with 1 tsp salt & 1 tsp white pepper. Remove from the heat.

Eggs: Beat 2 eggs in a bowl and season with 1 tsp chicken stock powder and ½ tsp white pepper. Add to the frypan, cooking for 30-60 seconds before gently folding the egg into a long tight roll, and roughly chopping with your spatula. Remove from the heat.

Veg: Dice 1 carrot into small cubes. Slice 1 spring onion. Grab ½ cup peas from the freezer. Dice ¼ small cabbage.

Rice: Add rice back into the pan, and add 1 tbs butter. Gently break the rice apart, while mixing well. Add chicken, carrot and peas to the rice and cook for 5-6 minutes, until the peas & chicken are fully cooked. Finish with 1 tbs soy sauce, 1 tbs sesame seeds, the cabbage and spring onion and mix well. Taste, adjusting seasoning if required.

Serve: Scoop rice onto a bowl or plate and serve with more spring onion.