Step 1

For the barbecue sauce, combine all the ingredients in a bowl and season with pepper.

Step 2

Heat 1 tbs oil in a wok or large frypan over high heat. Add the egg and cook, stirring, for 1 minute or until softly scrambled. Remove from pan and set aside.

Step 3

Add another 2 tbs oil to the pan with the chicken and half the barbecue sauce. Stir-fry for 5-6 minutes until caramelised. Remove from pan and set aside.

Step 4

Add remaining 2 tbs oil to pan with chilli, spring onion, cabbage and garlic. Stir-fry for 1 minute or until fragrant. Add the rice and remaining barbecue sauce, and cook, stirring, for 1-2 minutes to warm through. Increase heat to high and cook for a further 6 minutes or until rice begins to crisp around the edges. Remove from heat and stir through reserved chicken, egg and half the coriander.

Step 5

Divide rice among bowls. Serve topped with sesame, extra chilli and remaining coriander.