In an electric wok, heat no-7, fry the chicken and onion with 1 tablespoon oil together until browned. Place aside in bowl when cooked.
Bring chicken stock to a boil in small saucepan, the stock needs to be hot when you add it to the rice.
Add 1 tablespoon oil to rice and fry for 3 mins, heat no-6. Keep stirring the coat the rice evenly.
Stirring all the time; keep wok on heat no-7, add half cup stock to rice. Bring to boil. Keep adding the stock half a cup at a time, but make sure the stock is being absorbed by the rice in between each extra addition of stock. You want your rice to be soft on the outside with a crunchy middle.
Your rice should still have some remaining liquid at the last stage of adding all the stock. Now add your spinach and chicken, then finally add the pumpkin.