Directions

To Prepare

1. Heat up wok with oil and fry beaten eggs, stirring vigorously to break up into small clumps.
2. Toss in rice and fry for 2-3 mins until well mixed with scrambled eggs.
3. Season with salt and pepper. Sprinkle with sesame oil, stir to combine. Set aside.
4. In the same wok, add cooking oil and sauté garlic and ginger for 30 secs.
5. Add in shiitake mushrooms, and spring onions and cook for 30 secs.
6. Toss in chicken cubes and fry until slight brown.
7. Toss in prawns and fry for 1-2 mins and add in carrots, stir for 1 min.
8. Then pour in chicken stock.
9. Once stock comes to a boil, pour in seasonings and let it come to a boil again.
10. Mix potato starch with water to make slurry. Pour into stock and cook until thicken.
11. Divide fried rice into plates and pour gravy over. Serve hot.