Wash rice at least twice and cook it al dente (firm & not mushy).

Drain to a colander and cool it completely.

Do not add hot rice to the wok while making chicken fried rice, it makes the rice mushy.

Add chicken, a pinch of salt, pepper and 2 tablespoons of egg white to a bowl.

You can also simply replace the egg with corn starch. Mix together and set aside.

Pour 1½ tablespoon oil to a hot wok or pan.

When the oil turns hot, transfer the chicken to the pan.

Stir fry for 3 to 4 minutes until the chicken is almost cooked through.

Move the chicken aside in the pan. Then beat the remaining egg and pour it.

Scramble & cook the egg completely until it is firm but still soft.

Remove the chicken & egg to a plate.

Wipe off the wok or pan with a kitchen tissue.

Pour another half tbsp oil to the same pan.

Add garlic and fry for 30 seconds.

Then add spring onion whites or scallions, chilies (optional) bell peppers and toss on a highest heat just for 2 mins.

The bell peppers must be crunchy and not soft.

Transfer the rice, pepper powder and pour soya sauce along with any other sauce you desire.

Mix and fry on the highest flame for a minute.

Then add the chicken and egg.

Continue to fry until the rice turns hot. This takes just a minute or two.

Check salt and add more if needed. Over frying will make the chicken fried rice hard.

Serve chicken fried rice hot.