Step-by-Step Instructions

1. 1.Prepare the vegetables

   Dice one medium onion, cut one medium carrot into small cubes, finely chop and crush one clove of garlic, and slice one stalk of spring onion.

2. 2.Prepare other ingredients

   Have 1/2 cup of green peas, 2 cups of cold leftover rice, 150g of pre-cooked chicken slices, and one large egg ready.

3. 3.Sauté garlic, onion, and carrot

   Heat 1 tablespoon of frying oil in a pan. Add the chopped garlic and stir for a few seconds until fragrant. Then add the diced onion and carrot cubes, and stir-fry until slightly softened, about 2-3 minutes.

4. 4.Add chicken

   Add the pre-cooked chicken slices to the pan with the vegetables. Stir-fry for 1-2 minutes to heat through and combine flavors.

5. 5.Scramble the egg

   Push the chicken and vegetables to one side of the pan. Add another tablespoon of frying oil to the empty side. Crack the egg into the oil and quickly scramble it until cooked.

6. 6.Combine with rice and peas

   Add the green peas and cold leftover rice to the pan. Mix all ingredients thoroughly, breaking up any clumps of rice, and continue to stir-fry for 3-5 minutes until the rice is heated through and slightly toasted.

7. 7.Season the fried rice

   Add 1 tablespoon of soy sauce, 1 teaspoon of chicken stock powder, 1 teaspoon of sugar, and 1/2 teaspoon of ground pepper to the rice. Mix well to ensure all ingredients are evenly coated with the seasoning.

8. 8.Garnish and serve

   Sprinkle the sliced spring onion over the fried rice and give it a final stir. Serve immediately on a plate, optionally garnished with cucumber slices.