To serve three to four, you will need:
4 c. of cold cooked rice, mashed to separate the grains
3 to 4 chicken thigh fillets
1 carrot, cut into very small cubes
4 stalks of spring garlic
1 green (finger) chili, finely sliced
a small bunch of baby asparagus, cut into two-inch lengths
light soy sauce
2 eggs, beaten
4 to 5 tbsps. of vegetable cooking oil
salt and pepper, to taste
Cut the chicken into thin slices. Season with salt and pepper.
Trim the spring garlic, slice the bulbs thinly and cut the leaves into half-inch lengths.
Heat the cooking oil in a wok. Add the chicken pieces and cook over high for about a minute.
Pour in some soy sauce, about a tablespoonful for every chicken thigh.
Continue cooking until the chicken has absorbed most of the soy sauce.
Add the carrot, spring garlic and green chili. Stir fry for about a minute.
Add the baby asparagus. Stir fry for another 30 seconds.
Add the rice. Season with more salt and pepper.
Stir the rice, chicken and vegetables together and cook until the rice is heated through.
Make a well at the center and pour in the eggs. Stir the eggs so that they cook evenly. When they are firm but still wet, stir them into the rice.
Now, please note that I don’t usually add the eggs to my fried rice in this manner. I prefer to cook them separately ahead of the other ingredients then I slice or chop them and add them to the fried rice at the last minute. I only use the short cut method when I am pretty sure that the fried rice will be consumed during the meal. See, the short cut way of adding the eggs makes the rice rather wet and the fried rice doesn’t taste so good after reheating. Of course, you can always cook the fried rice longer until the eggs are quite dry but then you risk overcooking the vegetables.
When the eggs have been stirred into the rice, turn off the heat. Taste the rice and add more salt, pepper or soy sauce, or all of them, if adjustments are necessary. When you get the balance you like, serve the fried rice at once.
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Hi Connie,
I’ve used spring garlic before, but i just realized i have never used the leaves. I usually use spring onions. Next time, i’ll try the spring garlic leaves. Nice recipe…nagutom ako.
Btw, speaking of garlic. Have you seen this? – http://pearlgarlic.com/products.html
More aromatic, Peterb. And they don’t wilt so fast so you can actually add them during sauteing stage.
Re Pearl Garlic. So they’re eaten like that? Not for cooking?
i was laughing when I saw the egg well. that’s how I made my last fried rice coz I forgot to make it beforehand which is how I usually cook my eggs for the fried rice.. short for time? improvise
I was so hungry already when I was cooking the fried rice. And all the chopping boards were soiled and I wondered where I’d cut the eggs if I cooked them separately. LOL
Yum! Looks great!
Re: Pearl Garlic
This is what it says -
“SUPERB FOR COOKING
Flavor: sweet with a mild scallion taste
Leaves no lasting “garlic odor”
Complements a wide-range of recipes
Flavor “blossoms” when cooked”
It does look like a nut though. I wonder how much a difference this will make when used for cooking. Ewan ko lang kung maging available to dito. Really interesting though.
I just tried this recipe today and I must tell you it was really tasty!
Hi Connie! Is the hot chili soy paste here the same as gochujang?
I saw some spring garlic in the supermarket the other day, bought a bunch, then searched for recipes when I got home. I’ve been a fan of your site since when it was still Pinoycook.net.
Thank you so much for sharing your recipes! I’ve tried some already, always with good results. 
Anyway, I was in the supermarket again earlier today to get mushrooms and the chili paste for this recipe but couldn’t find chili soy paste. I got gochujang instead (I used it for another dish and remembered it was chili paste-like, not sure about the soy part though). I’m cooking the chicken-mushrooms-spring garlic for lunch tomorrow! 
I hope it turns out fine with gochujang.
I’m not familiar with gochujang.
It’s a Korean chili paste; I used it for bulgogi once. Photo here: http://2.bp.blogspot.com/-VSl6j2a7_gU/Tj9OAKrQocI/AAAAAAAABrY/zSa0q05vrTU/s1600/IMG_3968-74.jpg I used a bulgogi recipe by Mark Bittman (http://today.msnbc.msn.com/id/43811912/ns/today-food/t/mark-bittmans-tasty-korean-beef-barbecue/), by the way. It was good. :9 Try it! (I hope gochujang is available in Manila supermarkets. The brand I got was Lee Kum Kee.)
I’ll let you know how the chicken stir-fry with gochujang comes out tomorrow. I’m actually more excited about the eryngii mushrooms and the spring garlic since it’s the first time I’m going to be cooking with them.
I searched Google for “gochujang” and it is a fermented paste. My guess, it’ll smell a lot stronger than chili soy paste.
Cooked this with gochujang yesterday and it was good! :9 (I used 2.5 Tbsps) My husband loved it too. Still curious though about how it tastes with the hot chili soy paste instead. Also liked the mushrooms – loved that it was chewy-crunchy. I’m definitely going to be cooking with eryngii mushrooms again! Another wonderful thing is that here in Japan they’re cheaper than button or shiitake mushrooms!
That’s great! Nice to know that the gochujang worked.