Fried rice

1. Heat the butter in a large heavy-based pan over high heat. Add the frozen vegetables and eggs. Cook until the eggs become firm, moving them around with your spatula until they are set, breaking them up as you go, 1–2 minutes.
2. Add the rice and tamari or soy sauce. Stir to combine and cook for 2 minutes. Set aside.

Chicken

1. Combine the egg, garlic powder, paprika, salt, pepper and cornflour in a large bowl. Add the chicken and toss to coat. The ingredients will form a thick paste around the chicken.
2. Heat the oil in a separate large heavy-based pan over medium heat and fry the chicken for 3–4 minutes on each side until golden.
3. Set the chicken aside to drain on a paper towel.

Sauce

1. In a large, heavy-based pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 30 seconds until fragrant. Add the tamari or all-purpose soy sauce, brown sugar and sesame oil. Cook for 2–3 minutes until the sauce begins to thicken. Add the cornflour and water mixture if the sauce is too thin; or ¼ cup (60 ml) water, 1 tablespoon at a time, if it is too thick.
2. Return the chicken to the pan and stir to coat it evenly in the sauce.
3. Serve the fried rice topped with the chicken, sprinkled with the sesame seeds (if using) and garnished with spring onion.

To cook in an air fryer:

1. Preheat the air fryer to 200°C (400°F) for 3–5 minutes.
2. Generously spray the air fryer basket with oil. Arrange the coated chicken pieces in a single layer – you may need to cook in batches to avoid overcrowding.
3. Spray the tops of the chicken generously with oil – this is key for getting that golden, crispy finish.
4. Air fry for 10–12 minutes, flipping or shaking the basket halfway, and respraying with oil to ensure even crisping.
5. While the chicken is cooking, make the sauce on the stovetop as per the recipe instructions.
6. Once cooked, toss the crispy chicken in the sauce and serve with the fried rice.