Mushroom Egg Fried Rice

1. Using a wok heat up oil until it nearly reaches its smoking point.
2. Add chopped mushrooms then stir fry for a minute.
3. Add rice then stir fry for 2 minutes
4. Make a well in the middle of the wok then pour in beaten eggs, once cooked mix in together with the rice.
5. Add spring onions then season with salt and freshly ground black pepper continue to stir fry for 2 minutes.
6. Remove from heat then set aside.

Chicken

1. Dry your chicken with paper towels then season it with salt, freshly ground black pepper. Let it sit for 10 minutes.
2. Prepare a really hot pan, add oil then sear chicken skin side down, cover pan then cook for 5 minutes in medium high heat.
3. Remove cover then flip the chicken, cook it uncovered for additional 5 minutes. At this stage it is not fully cooked yet and will be further cooked during the baking process.
4. Remove from pan then set it aside.

Broccoli

1. Place small pot in high heat then add salt, garlic, and enough water for cooking broccoli. Once boiling drop broccoli florets and cook for 1 minute.
2. Remove from pot then rinse with running cold water, drain and set aside.

Bechamel

1. Melt butter in a pot over low heat then stir in flour, mix until consistency is even, and flour is cooked.
2. Gradually pour milk while constantly mixing, continue stirring until sauce becomes smooth and thick.
3. Season with nutmeg, salt, and pepper.
4. Remove from heat then set it aside.

Assembly

1. Place fried rice in a large oven proof dish or casserole
2. Arrange fried chicken and cooked broccoli on top of the rice.
3. Pour the bechamel sauce on top of the fried chicken.
4. Add grated mozzarella and parmesan cheese on top of the sauce.
5. Bake in a 220C preheated oven for 15-20 minutes or until chicken is cooked, the cheese is completely melted, and golden-brown spots appear.