Directions

1. Prep your ingredients. Beat the eggs, have the cooked rice ready, slice the spring onions (keeping the whites and greens separate), cut the chicken, dice the garlic, finely slice the ginger, and slice the capsicum. Have the seasonings ready.
2. Add 2 tablespoons of neutral-flavoured oil to a hot wok over high heat.
3. Add the chicken strips and stir-fry for about 2 minutes.
4. Add capsicum and stir-fry for another 3–4 minutes until softened.
5. Stir in the diced garlic, sliced ginger, and cumin. Continue stir-frying for 2–3 minutes until fragrant.
6. Transfer the chicken and capsicum to a plate and set aside.
7. Add the remaining tablespoon of oil to the wok and let it heat up. Pour in the beaten eggs and stir-fry until almost fully cooked.
8. Add rice and spring onion whites. Break up the rice gently with the back of a spoon and stir-fry for 3–4 minutes until hot and slightly toasted.
9. Drizzle the soy sauce around the edges of the wok and toss everything together.
10. Return the chicken and capsicum to the wok along with the sliced spring onion greens.
11. Stir everything well, ensuring the ingredients are evenly distributed. Serve hot.