Instructions

1. Use previous night leftover rice or cook rice previous night and refrigerate it.
2. Lumps will be formed so break them to separate the rice.
3. Either use store bought rotisserie chicken and shred it.
4. You can also use a chicken breast,boil it and once cooled,shred it as shown in picture 5.
5. Keep this aside.
6. In a bowl add eggs,salt and water,whisk well.
7. Heat the wok/pan add 1 Tbsp butter and 1 Tbsp Sesame Oil, when its hot add the egg mix and
   scramble it quickly to make scrambled egg as shown in the picture 1,2,3 and 4.
8. Keep this aside.
9. In the wok,add remaining butter and sesame oil,and start adding all the veggies one by one
   starting with garlic,then ginger,bell pepper,carrot,spring onion white,stir-fry as shown in
   picture 6.
10. Next add scrambled egg,chicken and toss further to mix well as shown in picture 7,8 and 9.
11. Next add shredded cabbage,peas,some salt,sugar and toss further.
12. Next add the rice and all sauces as shown in picture 10 and 11 and 12.
13. Toss everything together and finally add spring onion green as shown in picture 13.
14. Check for salt and serve immediately.