Prepare Burnt Garlic Chicken Fried Rice according to recipe (link provided). Keep aside.

In a mixing bowl, combine chicken, ginger, garlic, egg, salt, red chilli flakes, and corn flour. Marinate well.

Heat oil in a heavy-bottomed pan. Sauté diced onion, capsicum, baby corn, and carrots until slightly soft but crunchy (2-3 minutes). Set aside.

Heat oil in a pan and fry marinated chicken from all sides until soft and crunchy (5-6 minutes). Alternatively, deep fry. Set aside.

Heat oil in a heavy-bottomed pan. Add ginger, garlic, and red chillies. Cook for 1-2 minutes.

Add schezwan sauce, sugar, tomato ketchup, salt, fried chicken, and sautéed vegetables. Toss for about a minute.

For the sizzler vegetables, heat oil in a wok. Add ginger, garlic, and red chillies. Cook for 1-2 minutes.

Add mushrooms and cook until water evaporates (2 minutes).

Add diced carrot, asparagus, onions, teriyaki sauce, salt, and white pepper powder. Cook until vegetables are soft but still crunchy.

To assemble, place Burnt Garlic Chicken Fried Rice in the center of the sizzler plate.

Add the Dragon Chicken and vegetables on both sides.

Garnish with French fries and vegetables. Serve hot.