Beat/whisk the eggs with salt and pepper. Keep it aside.
Can cut the big-size fried chicken pieces into 2 or 3.
Heat wok over high flame. When super hot, add oil and swirl it all around the wok. This creates a non-stick layer.
Add the whisked egg and allow it to set for 5 seconds.
Scramble the eggs, stirring vigorously, and scrap from the bottom of your wok. Push the scrambled eggs to one side. Note: do not over-fry the eggs.
Add fried chicken pieces, curry leaves, and ginger garlic paste. Saute for a few seconds until the raw smell goes away.
Add the chopped veggies and saute for 30 seconds.
Add the cooked rice and give a good stir.
Add red chili powder, chicken masala powder, garam masala, kashmiri red chili powder, salt, green chili sauce, soy sauce, and vinegar.
Saute vigorously over high flame to combine all the ingredients well. Pause for a 2-3 seconds and stir again so that rice gets evenly heated. Taste test, and adjust the seasoning and spice if needed. Turn off the heat.
Lastly, add coriander leaves or spring onions and give a gentle stir.
Street style Chicken Fried Rice is ready to serve.