Cook the basmati rice in water according to the package instructions. Drain and set aside.
Heat 20g of olive oil in a pan, add the chopped onion and minced garlic, and sauté until golden brown.
Add the diced chicken breast to the pan. Sauté until nicely browned.
Stir in the frozen vegetables and cook for 5-7 minutes until they soften.
In a small cup, mix 20ml of olive oil, oyster sauce, and soy sauce. Pour this mixture into the pan and mix well.
Add the cooked rice to the pan and mix everything well so it combines completely.
Make a space in the middle or on the side of the pan and pour in the beaten eggs. Wait for them to slightly set, then mix them thoroughly with the rest of the ingredients.
If desired, sprinkle with chopped spring onion before serving.
Cook it hands-free.
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