First heat 1 tbsp. of the vegetable oil in a medium saucepan over a medium to high heat and add the rice and stir continuously. When the rice is starting to become a little see through add the stock and turn down to a simmer. Stir a couple of times and when the stock has reduced until you just see the top of the rice. Reduce the heat to the lowest setting, put a lid on and leave to cook for 15 minutes.

In a large wok or frying pan heat over a high heat until very hot. Add the sesame oil turn up the heat and then add the chicken strips and stir fry until they are lightly coloured.

Add the remaining vegetable oil, add the onions and carrot and fry until just cooked, about 5 to 7 minutes. Add the garlic and peas then fry for a further minute.

At this point slide, all the ingredients to one side of the pan and then add the egg to the open side and cook, stirring frequently until it resembles an omelette. With the spoon chop the egg in the pan and stir to incorporate the onion, carrot and peas.

Take the rice off the heat, fluff with a spoon and add to the wok stirring through with the chicken and vegetables. Add the soy sauce, heat through, taste and season if necessary.

Serve with a good sprinkle of spring onions and a side of prawn crackers.