Spring Onion (Chop the base white part of spring onion and the green part separately)
2 cloves Garlic (coarsely crushed)
1/2 tsp Soy Sauce
1/2 tsp Green Chilli Sauce
1 1/2 tsp Chilli Garlic Sauce
1/2 tsp Sugar
Salt to taste
Olive Oil or Vegetable Oil
Clean and soak the rice for about 20 minutes. Drain the water and boil the rice with water and a pinch of salt and cook until almost done. Rice gets cooked in its own steam when left covered. So it is best to leave it slightly uncooked. When the rice is cooked, drain the water, add some cold water to it. Again drain it and keep aside. (Note : Do not overcook it. Best using leftover rice, or day old rice, or steam and cook the rice two hours before you cook fried rice)
To the chicken pieces, add a few drops of egg, crushed pepper powder,corn flour and salt, combine everything well and shallow fry them in olive oil.
Into the same wok/pan, add beaten egg into it; scramble it and keep aside.
Add some more olive oil or vegetable oil to same pan/wok and saute green chilies till color changes.(Doing this gives you aromatic infused chilli oil which helps enhance the flavor of the dish.)
Add crushed garlic, finely sliced shallots and chopped white part of spring onions and saute till onions turn transparent.
Add the sliced veggies (beans,carrot,and bell pepper)in order one by one,frying each for a minute.
Now lower the fire and add all the sauces and saute till a high steam comes. When the high steam appears, add the chicken pieces and stir well for a minute.
Now add cooked cooled rice and stir fry for a few minutes. Add sugar and add fried/scrambled egg; combine well.
Finally, garnish with chopped spring onion greens (green part), and serve hot!