Scramble the egg

• Heat the oil in a wok over high heat.
• Pour in the beaten egg and scramble quickly until just set.

Fry the chicken and rice

• Add the cooked chicken and stir-fry briefly.
• Add the cold rice and break up any clumps with the spatula.
• Toss and flip everything together over high heat.

Season

• Pour in the dark soy sauce and light soy sauce.
• Add the MSG and toss to coat the rice evenly.

Finish and serve

• Stir through the sliced spring onions.
• Toss once more and serve hot.