Cut chicken breast into small dices.
3 cloves of garlic, chop really really finely.
Mix chicken breast with chopped garlic, pinch of salt, 1 table spoon light soy sauce, 1/2 table spoon brown sugar, couple pinches of black pepper powder, 1 tea spoon potato starch.
Leave it to marinade for 10 minutes.
Gently slice prawns from the back of it and without cutting through it.
Mix prawns with 1 table spoon rice wine, pinch of salt, 1/2 tea spoon of black pepper powder.
Leave it to marinade for 10 minutes also.
Cook rice and leave it to cool down and use spatula to loosen it gently. (You can also cook it a night before, it’s even better.)
Marinade prawns and chicken breast by the follow steps above.
1/2 carrot cut into small dice and cook in the water until it’s soft (but not mash!)
Wash peppers and cut into small dice. (a little bit smaller than one penny.)
Chop 2 spring onions finely.
Chop garlic very finely.
Use a table spoon vegetable oil to saute garlic and then peppers about 30 seconds. Place peppers onto a plate and leave aside.
Use a little bit of oil to saute the chicken and prawn separately and also place onto a plate and leave aside.
Whisk eggs with a little bit of salt, pepper powder and heat the wok up with 1 table spoon oil to cook it until medium rare then add the cold rice into it to mix properly.
Add all the ingredients except chopped spring onion and mix it properly.
Add chopped spring onion into rice when it’s nearly cook and just mix it properly again.
Julienne 1 spring onion and 1/3 carrot as final touch to decorate on top of your fried rice.