Prepare the rice

• Cook the rice preferably the day before, as day-old rice works best.
• If using freshly cooked rice, let it cool, then refrigerate for 1 to 2 hours.

Prep the ingredients

• Whisk the eggs in a bowl.
• Dice the chicken thighs and season with the salt and chicken bouillon.
• Mix the soy sauce, oyster sauce and Chinese cooking wine in a bowl and set aside.

Cook the chicken

• Heat a large wok with a little oil and add the chicken.
• Stir fry on high heat until browned and cooked through, then remove and set aside.

Scramble the eggs

• Add the eggs to the wok and scramble until cooked and set.
• Remove and set aside with the chicken.

Fry the aromatics and vegetables

• Return the wok to the heat, add a bit more oil if needed, then the onion and garlic.
• Stir fry for 1 to 2 minutes, then add the carrots and peas.
• Stir fry the vegetables for a couple of minutes and season with chicken bouillon and chili flakes.

Combine with rice and sauce

• Add the day-old rice, cooked chicken, egg and the sauce.
• Mix everything well until it comes together.

Toast the rice

• Spread the rice across the wok and let it sit undisturbed for about 1 minute for a toasty flavour.
• Continue stir frying for a couple of minutes, then add the scallions.
• Add more chili flakes or chili oil if you like it spicy, then serve.