1) Pour some olive oil in a large non-stick frying pan and place it over high heat until hot. Then add the diced chicken.

2) Stir fry the chicken for about 4 minutes until the outside is golden brown and the inside a tad undercooked. Season with a little pinch of pepper and salt.

3) Take the pan off the heat and transfer the chicken to a plate. Cover with a piece of tinfoil and put it aside until later on. In the same hot pan (don’t wipe it clean) add another splash of vegetable oil and put it back over medium heat. Beat the eggs well until foamy and season with a little pepper and salt. Pour the eggs in the hot pan.

4) Then scramble the eggs well until they are set but not too dry. Break up any bigger lumps.

5) Transfer the scrambled eggs to another plate. Also cover the eggs with some tinfoil. Wipe the pan clean with kitchen paper. Add another splash of vegetable oil to the pan and place it back over medium-high heat until hot. Add the chopped garlic and shallot to it.

6) Stir fry the garlic and shallot over medium heat for a few minutes until the shallot starts to brown lightly. Then add the cooked rice.

7) Stir well and cook for another 2 minutes. Add the grated ginger, soy sauce, oyster sauce (optional) and a good pinch of pepper to taste.

8) Stir well. Then add the cooked chicken and the scrambled eggs back to the pan. Also add the frozen peas.

9) Stir all the ingredients well and cook for another 5 minutes over medium-low heat. Check the seasoning and add extra pepper or soy sauce to taste if necessary.

10) Scoop the chicken fried rice into large bowls and serve hot.