Garlicy Soy Chicken Rice
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Chuck the rice into a saucepan. Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and pop the chicken on top.
Bring the stock to the boil over a medium heat. Cover the pan reduce the heat to low and cook for 20 minutes until all the liquid has been absorbed and the chicken cooked. Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil. Serve immediately with the fried eggs if you are using them.