Cook the rice till el dente and drain. Spread it on a flat surface and allow it to cool completely. Ensure that the rice does not have any lumps.

In a wok, heat oil. Break in the eggs, season with salt and pepper. Start scrambling them till the eggs are done.

Add the rice in three batches - add 1/3 of the rice and mix on medium heat till combined. Add the next 1/3 of the rice and mix again. Repeat with the final batch. Sprinkle in more salt and pepper as required. Set aside.

Preheat oven to 200 degrees. Clean the boneless chicken ad pat dry.

Chop into large pieces and season well with salt and pepper. Spray some cooking oil in a tray and layer the chicken. Bake for 20 minutes.

Chop the chicken into small pieces and set aside.

In a saucepan, saute the chopped chicken, carrots and mushrooms on high heat for 2 minutes.

Add the seasoning (or stock cube) and water and allow to boil.

Now add in the sauces, tomato and sugar and mix well. Allow the mixture to boil again.

Finally add the white pepper powder for seasoning. Add salt if required.

Add in the corn flour slurry and cook till slightly thickened. Switch off.

For serving, spread the rice on your plate or bowl. Top with the gravy generously. Dig in!