First cut the chicken into small pieces and prepare all the ingredients. Cut the onion 2 times in half (quarter), separate the individual layers and place in a bowl. Peel and finely chop garlic. Put a few broccoli florets, a handful of bean sprouts and Chinese cabbage in a second bowl.
Now let the pan with oil get hot. As soon as the oil is very hot, add the garlic and chicken. Fry until halfway through. Now beat the egg into the pan and chop it up with the spatula, d. H. Fry like a leaked fried egg until everything is a little firm. Mix with the chicken, constantly chopping with the turner. Add onion and sugar. Fry briefly and now add the rice and briefly press it against the bottom and let it fry. Put one shot each of light and dark soy and fish sauce on rice. Please be careful: very little dark soy sauce, otherwise rice will be too salty. The same applies to the other two sauces, less is more, it is not a sauce dish, the rice is only coated in the sauces. Now mix everything well and fry until the rice changes color. In the last minute the remaining vegetables are added and fried for a minute. Season to taste, salt if necessary.
Now everything is ready to serve and is only sprinkled with freshly chopped coriander.
Variations: Here you can let your imagination run wild. Just what vegetables the fridge has to offer. Spring onions, leeks, spinach leaves, carrots (in julienne), cauliflower, tomatoes, everything that has to go can be used.
Instead of chicken, you can of course also use pork, beef and seafood
And please note: this dish requires full presence on the pan and is cooked at the highest level all the time.
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