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Heat oil in a large wok or frying pan over medium-high heat. Add the diced chicken and cook until golden brown and fully cooked. Stir in the garlic, onion, and mixed vegetables, cooking for 3–4 minutes until tender. Add the chilled cooked rice and toss everything together. Pour in the soy sauce and mix well so the rice is evenly coated. Add chopped spring onions and stir-fry for another 1–2 minutes until heated through. Serve hot with chili sauce, ketchup, or your favorite Asian side dish.
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Boil spaghetti in salted water until cooked and drain. Heat butter and olive oil in
30 To Be Ready
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