Heat a Chinese wok until very hot, add the oil, and swirl it all around the wok.
This creates a non-stick layer.
Add the whisked egg and let it cook for 5 to 10 seconds.
Scramble it. Make sure not to brown it.
Throw in the chopped garlic and green onions. Saute on high flame for 10 seconds.
Add the chopped carrots and french beans. Continue to saute for another 30 seconds making sure to retain the crunch of the vegetables.
Add the cooked rice. Stir the rice on high heat 2-3 times.
Add the red chili sauce, green chili sauce, soy sauce, vinegar, black pepper powder, white pepper powder, and salt.
Stir fry or toss everything well to coat the rice with all the sauces and seasonings. Check for seasoning and adjust accordingly. Stir fry for 2 to 3 minutes, so that each rice grain is heated evenly.
Once it all comes together, a shower of spring onion green part. Give a good stir and it’s time to dig in!