To the same pan, reduce the heat and add groundnut oil, shallot, garlic and ginger. Sauté for 2-3 mins, then add frozen veg mix. Cook veg mix for 1-2 mins, until starting to soften, then add basmati rice, tbsp of soy sauce, rice wine vinegar, sesame oil, sriracha and tomato paste. Mix everything together well and add cooked chicken back to pan. Turn heat up to high and fry rice until it just begins to turn crispy, then you’re ready to serve.

For the fried eggs, heat fry-lite in non-stick pan and fry eggs until nice and crispy.

To serve, pack fried rice into a small bowl, pat it down tightly and then flip the bowl, resulting in a rice dome. Serve fried egg on top of rice dome with spring onions, crispy onions, peanut and chilli oil.