(2-3 persons serving)

Ingredients
Chicken cutlet	100 g
Lap Cheong	1 unit
(Chinese dried sausage)
Chinese broccoli	5 stalks
Squid (or shrimp)	50 g
Cold cooked rice	3 cups
Corn	¼ cup
Green bean	¼ cup
Egg	2 units
Olive oil	2 teaspoons
Marinade Ingredients
Soya sauce	2 teaspoons
Rice wine	½ teaspoon
White pepper	A bit
Sauce Ingredients A
Soya sauce	1 teaspoon
Salt	¼ teaspoon
Sauce Ingredients B
Rice wine	1 teaspoon
Soya sauce	½ teaspoon
Salt	½ teaspoon
Sugar	¼ teaspoon
Water	½ cup
Corn starch	1 teaspoon
Water	⅓ cup

Directions

1. It is best to use overnight refrigerated rice to make fried rice.  Break the rice apart and set aside.
2. Cut chicken cutlet into small cubes (around 1x1x1 cm).  Marinate it with marinade ingredients for 30 minutes.
3. Cut Lap Cheong into half vertically.  Cut it into small pieces horizontally, about 0.5 cm width.
4. Wash Chinese broccoli and drain.  Remove the end of the broccolis.  Use only the stems and cut them into 0.5 cm width pieces (keep leaves for other uses, e.g. Chinese Broccoli with Beef).
5. Beat the eggs and set aside.
6. Mix 1 tsp of cornstarch and ⅓ cup of water together.  Set aside.
7. If using frozen corn and beans; soak them in hot water until soft, then drain.
8. Preheat 1 tsp of olive oil in a wok over medium temperature; add in the rice, corn and green beans.
9. When rice is warm; put in 1 tsp of soya sauce, ¼ tsp salt and 1 egg.  Keep stirring to spread egg over all rice.
10. When rice is hot and soft, remove and put on a plat.
11. Pre-heat 1 tsp of olive oil in a wok over high temperature, add in chicken.
12. When chicken is half cooked, put in Lap Cheong, squid, Chinese broccoli and lastly 1 tsp of wine
13. Add in ½ cup of water, ½ tsp salt, ½ tsp soya sauce and ¼ tsp sugar.
14. When the sauce is hot, quickly remix the cornstarch solution and pour in.  Keep stirring the sauce and add in the egg slowly.
15. Cook until the sauce is slightly thick.  Pour onto the rice.