Rainbow Veggie Friend Rice

Make sure your rice is cold, and the grains are separated. Warm rice will turn the dish into mush. Day-old rice from the fridge is ideal. Cut the broccoli into small florets, dice the carrot, remove the corn kernels, shred the silverbeet leaves, and dice the onion. Have everything ready before you start because the cooking happens fast. If using organic chicken, heat 1 tablespoon of oil in a wok over high heat. Cook the diced chicken until done, then remove and set aside. Heat another tablespoon of oil in the wok. Add the beaten eggs and scramble quickly. Push them to one side of the wok. Add the remaining oil to the empty side. Add diced onion, garlic, and ginger. Stir fry for 1 minute until fragrant. Add the broccoli, carrot, and corn. Stir fry for 3-4 minutes until the vegetables are tender but still crunchy. Add the cold rice. Break up any clumps with the back of your spoon. Toss everything together for 3 minutes. Add the shredded silverbeet, soy sauce, oyster sauce if using, and sesame oil. Return the chicken to the wok if using. Toss everything for another 2 minutes until heated through, and the rice has some golden bits. Garnish with sliced spring onions and sesame seeds. Serve immediately.