Peel the ginger.

Pick half the coriander leaves and put aside, then finely chop the rest, stalks and all, with the ginger.

Add the chicken breast to the board, then chop and mix until you have a fine mince-type consistency.

With wet hands, divide into eight, and roll into balls.

Place in a 20cm non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil.

Fry for 4 minutes, tossing regularly, then add the sweet chilli sauce to glaze for another 2 minutes.

Meanwhile, put a large non-stick frying pan on a medium heat alongside, go in with ½ a tablespoon of oil, the rice and mixed veg.

Toss regularly while the balls cook.

Beat the eggs and divide between the pans, tossing into the veg and rice, but letting the egg flow around the balls and set as it cooks.

Mix the soy into the egg-fried rice to season it to taste, then serve on a platter, sliding your silky omelette and chicken balls on top.

Finish with the reserved coriander leaves.