Heat 1 tsp of oil in a non-stick wok. Cook the minced chicken breast and set aside.

Heat another 1 tsp of the oil in the wok and stir-fry the carrot, peas and baby corn for 3 minutes. Be careful not to overcook them – they should still have a slight crunch. Transfer the vegetables to a large plate and set aside.

Add the remaining oil to the wok and heat until smoking hot. Add the rice and toss thoroughly in the oil so that all the individual grains get a good coating.

Push the rice aside to leave space to cook the egg in the middle of the wok. Turn down the heat slightly, season the beaten eggs, pour into the wok and let it set – it should resemble a partially cooked omelette. Break the egg up and combine it with the rice so that the egg is evenly distributed.

Add the soy sauce and pepper to taste, followed by the cooked vegetables, spring onions and peas. Stir well to combine and ensure everything is piping hot, and let the rice just start to brown on the bottom of the pan as it will give it a delicious toasty flavour. If the rice seems too dry, add a little water towards the end but no earlier or the rice will become stodgy.

Taste for seasoning, adding a little more soy sauce if needed.