Slice the chicken breasts into thin strips and season with salt and pepper.
Carefully wash the Chinese cabbage and carrots. Chop them finely.
Slice the garlic thinly.
In a frying pan, cook the chicken breasts and then add the vegetables (Chinese cabbage, carrots, mushrooms) as well as the sliced garlic.
In a bowl, mix the soya sauce, oyster sauce, cornflour and 2 tablespoons of water. Pour this mixture over the chicken and vegetables and cook on a high heat for 3 minutes.
Break the eggs and fry them in a frying pan. Set aside.
Place the egg then the vegetable and chicken mixture in each bowl, followed finally by the rice. Press down. Place a plate upside down over each bowl and then turn the bowl over carefully without separating the bowl and the plate. Remove the bowl carefully and serve.
