Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.

Crack 2 eggs. Beat it well.

Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely.

Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get the it fluffy. Break it into small pieces and set it aside.

Add more oil into the same wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, ¼ cup of onion, ⅓ cup of green beans and ½ cup of carrot. Stir-fry for 2 to 3 minutes.

When the onion should be transparent, Add some salt to taste. Mix it well.

Take it out.

Next is the rice. Loosen up the rice before frying.

Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.

You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.

Now you really got to mix this. Do it fast. Because the wok is hot, the liquid will evaporate quickly- then you will never get to mix it evenly. Once can not see white rice, add in all the ingredients. Veggies, meat, oh and the egg...

Toss everything together. Give them about 2 minutes to be infused with each other.

Add in the spring onion right before serving.