Get a wok or large skillet nice and hot over medium-high heat. Add a tablespoon of vegetable oil.

When the oil is hot, add the shrimp and cook for 2-3 minutes if fresh or 5 minutes if using frozen. Remove the shrimp from the pan and set aside.

In the same pan, add the 1 tablespoon sesame oil and cook the chicken bites for 5-6 minutes over medium heat or until cooked through and slightly golden. Remove the chicken from the pan and set it aside with the shrimp.

While the chicken cooks, make the scrambled eggs in a separate pan. Cut them into strips and set aside.

Add the remaining sesame oil to the main pan where you cooked the chicken and cook the green onions, garlic and ginger for 1-2 minutes, stirring often.

Next, stir in the cooked browned rice, sweetcorn and peas and let it heat through.

Add the agave syrup, soy sauce, hoisin sauce, rice vinegar and sriracha sauce and toss well to combine.

Add the scrambled eggs together with the cooked chicken and shrimp to the pan and gently until everything is combined and warmed through.

Taste and adjust seasonings with more soy sauce or sriracha if needed. Serve hot, sprinkled with the sliced dark green parts of the spring onions if you like.