In a deep pan, mix rice with water, bring it a boil and then let it simmer for about 30 to 35 minutes. The water should be absorbed by then. Cover and let it rest for 5 minutes. Fluff it with the fork and let it cool completely before you use it to make the fried rice.

Beat egg in a bowl and in a separate bowl, sift the corn flour. Dip the chicken strips first in the egg bowl, then in the corn flour, tap off the excess flour and keep it in a plate.

Once all the chicken strips are coated with egg and flour, heat 2 tablespoons oil in a wok and fry the chicken strips until golden brown. Keep aside the fried-chicken once done.

Now in the same wok, add 2 tablespoons oil and bring it to medium heat.

Add ginger, garlic and sauté for about 2 minutes. Drop the sliced onion and sauté until its translucent.

Next, add brussel sprouts to the wok/pan. Season it with salt and pepper. Continue cooking for about 2 minutes and then add vinegar, soya sauce, some more salt and brown sugar. Give it a toss and add ¼ cup water and continue cooking until the brussel sprouts are soften.

Add chopped green onions and the fried-chicken strip that was kept aside to the wok/pan and give it a toss.

Add the cooked rice and keep tossing lightly until it’s all mixed together.

Check for salt and add any if required. Squeeze some fresh lime juice, garnish with chopped green onions and serve warm.