Heat oil in a wok, pour in egg and swirl to coat. Cook for 30 seconds or until just set. Remove from wok, roll up and thinly slice.
Stirfry chicken for 3-4 minutes or until cooked. Add frozen Birds Eye Stir Fry vegetables and cook for a further 4 minutes.
Add rice, cooked egg, bean shoots, Kecap Manis and lime juice. Combine well and heat through. Serve garnished with spring onion.
Serve with lime cheeks and fried shallots.