Chicken fried rice

Cut the chicken into small pieces and mix with cornstarch, soy sauce, vegetable oil and a pinch of chemical leavener.

Rest the chicken 30 minutes.

Beat the eggs.

Heat the wok with oil until it smokes, pour in the egg and cook 30 to 50 seconds until fluffy, then break into small pieces and set aside.

Add more oil, add the chicken and saute 1 to 2 minutes, then push it to the side.

Add the garlic, onion, green beans and carrot and stir fry 2 to 3 minutes until the onion is transparent.

Season with salt, mix, and remove the chicken and vegetables from the wok.

Wet your hands and break the cold rice apart.

Heat the wok on high for about 15 seconds, add oil, then the rice, and break down the big pieces with a spatula.

Stir fry the rice 3 to 5 minutes.

Add light soy sauce and dark soy sauce and mix fast, before the liquid evaporates, until no white rice is visible.

Return the vegetables, meat and egg and toss about 2 minutes.

Season with salt and pepper and add the spring onion right before serving.