3 cups cooked white rice (preferably left over from previous day)
1/2 cup vegetables (combination of carrots, peas and green pepper)
1/4 spring onions (I used both green and white portion)
1 clove garlic, grated
1/2 cup chicken cubes
1 tsp soy sauce
1/4 tsp sesame oil
1/2 tsp black pepper powder
salt to taste
2 tsp canola oil
How it's made:
Cut Carrots, green pepper and green onions finely.
In 1/2 tsp canola oil, saute chicken with a pinch of salt and pepper. Fry until well cooked and set aside.
In the same pan, add remaining canola oil. Once hot, add ginger and garlic. Fry for 30 seconds. Add veggies and spring onions. Saute' for a minute. Push veggies aside to the side of the pan. Crack one egg onto center of pan and cook until scrambled. Combine egg with veggies. Add cooked chicken, white rice, soy sauce, salt and pepper. Stir well until well until heated evenly. Drizzle sesame oil and give a quick stir. Serve hot.
Note: Add very little salt to rice since soy sauce is high in sodium.