BROWN SAUCE: In a saucepot, melt butter over medium heat. Once melted, add flour and combine well to form a roux. Cook for a while to remove any raw flour taste. Then add concentrated chicken stock, water, tomato paste and a few drops of dark soy sauce for colour. Combine well and cook sauce until it thickens and reduce to a sauce consistency. It should be able to coat the back of a spoon.

FRIED RICE: In a wok, add around 1-2 tbsp of oil. Once the oil is hot, add and fry onions till translucent, then add mushrooms & chicken and fry. Once chicken is cooked through, add rice & butter and combine well. Finally, add some brown sauce (depending on how moist or flavourful you want the rice to be), light soy sauce (to taste), dark soy sauce (for colour) and pepper. Combine until colour is even, then scoop the rice into 2 separate small bowls and flip them onto 2 separate plates.

EGG: In a small frypan (around 20cm), cook the eggs one portion at a time. Add some oil to the pan, then add half the egg mixture into the frypan and cook over medium-low heat. Scramble the egg using a silicone spatula gently to form large curds. Once the egg has set but still looks slightly runny, remove the pan from the heat and gently place egg onto the rice.

Pour a generous amount of brown sauce onto the egg, and enjoy!