Method

1 Cook the rice in your rice cooker as per instructions, or use leftover cold rice.
2 Whisk the egg together with the milk and season with salt and pepper. Pour out on a plate so the egg thinly covers the base of the plate and place into the microwave for about 1 minute to cook through. Remove from microwave and allow to cool, then slice into thin strips and place to one side.
3 Blanch the green vegetables in boiling salted water, drain and place to one side.
4 Heat your wok to quite hot and add a little oil and garlic and saute for 1 minute. Add the chicken and allow to seal and develop a good colour. Keep tossing the wok and add the vegetables and the rice, tossing until they are well combined and hot. Add the egg at the last minute and sprinkle over the coriander and spring onions. Season with salt and pepper if desired and serve immediately.