1.Heat 1 tbsp oil in a wok on medium heat, add garlic and stir fry until aromatic.
2.Add mushrooms and oyster sauce; sautee till soft. Remove from wok, set aside.
3.Heat remaining 1tbsp oil on medium high heat and stir fry chicken till golden brown and cooked through. Remove from wok, set aside.
4.Portion cooked chicken fillet, mushrooms, seasoned spinach, carrots, soy bean sprouts, kimchi, cucumber and sliced eggs into 4 portions and arrange on top of the rice.