Cook 120 g dry white rice according to its package instructions, then refrigerate it overnight until cold.

Butterfly the 250 g chicken breast horizontally to create thinner, even pieces.

Mix Chinese five-spice powder, garlic granules, salt, white rice vinegar, and soy sauce in a mixing bowl.

Coat the butterflied chicken breast with the prepared seasoning mixture.

Spray one frying pan with cooking oil spray and heat it over medium heat.

Fry the seasoned chicken for 4 minutes on each side, until fully cooked through.

Shred the cooked chicken into bite-size strands using two forks.

Toss the shredded chicken with 3 tbsp hoisin sauce until evenly coated.

Slice the spring onion and grate the small carrot.

Heat the second frying pan over medium heat and add the cold cooked rice to one side.

Spray the empty side of the pan with cooking oil spray and scramble the 3 eggs there.

Mix the scrambled eggs through the cold cooked rice until evenly combined.

Pour dark soy sauce and sesame oil over the rice mixture.

Sprinkle in the sugar and stir until the rice is evenly seasoned.

Add the 70 g frozen peas and grated carrot to the fried rice.

Cook the fried rice for 2 to 3 minutes, until the peas are defrosted and hot.

Divide the egg fried rice between 2 bowls and top each portion with hoisin shredded chicken.

Scatter the sliced spring onion over both servings and drizzle with extra hoisin sauce if desired.