Combine the spice mix ingredients in a small bowl.
½ tsp chicken stock powder, 1 tbsp curry powder, 1 tbsp sugar, ¼ tsp white pepper
Mix the sauce ingredients in another small bowl
2 tbsp soy sauce, ½ tbsp sesame oil, 2 tbsp Shaoxing wine (can also use sake, dry sherry or chicken stock for an alcohol-free option)
Place a wok or large frying pan on a medium to high heat and add the oil.
2 tbsp neutral oil
Add the chicken pieces when the oil is hot and fry for a few minutes until lightly browned.
1 large chicken thigh
Add the prawns/shrimp, cook for another 1-2 minutes until opaque and set aside.
100g prawns/shrimp
Add the onions when the oil is hot and cook for a few minutes until translucent.
½ onion
Add the white parts of the spring onions/scallions, carrot and cabbage to the pan and cook for a few minutes until tender.
2 spring onions/scallions, 120 grams white cabbage, 1 carrot
Reduce the heat of the pan to medium, add the garlic and cook for 1 minute until fragrant. Then stir in the spice mix.
2 cloves garlic
Add the rice and toss until the grains are hot.
350 grams cooked long-grain rice
Push the rice to one side and pour in the beaten eggs, wait a few seconds for them to begin to cook, and scramble using chopsticks or a spatula.
2 eggs
Pour on the sauce, add the cooked chicken and prawns/shrimp and toss everything together.
Serve immediately, topped with the green parts of the spring onions/scallions.