Step 1

Finely chop the garlic cloves. (If you're using asparagus or green beans instead of garlic scapes, add more garlic.) Grate a small knob of ginger (1 tsp). Thinly slice the red chili. Cut the garlic scapes into 1/2-inch (1.25-cm) pieces.

Step 2

Finely mince the chicken. (Optionally, you can freeze the chicken for 10 to 20 minutes for easier slicing.)

Step 3

In a small container, mix together the Chinese chili bean paste, soy sauce, oyster sauce, sugar, mirin, chicken bouillon powder, and black pepper to taste. Set aside.

Step 4

In a wok (or pan), heat the oil (2 tbsp) over high heat. Once it gets nice and hot, add the minced chicken and flatten it out. Cook for 2 minutes or until nicely browned on the bottom.

Step 5

Flip and cook the other side. Break up the chicken and keep tossing it around so that most of the liquid has evaporated. It should take about 4 to 5 minutes.

Step 6

Once the chicken is cooked, add the garlic, ginger, and garlic scapes. Stir-fry for 2 minutes. Add in the sauce and stir-fry for 2 more minutes. Give it a quick taste. Add salt to taste.

Step 7

Turn the heat off. Add the red chili and sesame oil. Give it a final mix.

Step 8

Make crispy fried eggs: In another pan, add a generous amount of oil. Heat it over medium-high heat. Once it gets nice and hot, add the eggs. Tilt the pan so that the egg can, kind of like fry in it. (Save the leftover oil and reuse it for later on.)

Step 9

To serve, divide the rice into serving bowls. Add a generous amount of chicken. Place the fried eggs on top. Sprinkle with sesame seeds. Enjoy!