Step-by-Step Instructions

1. 1.Sauté Garlic

   Heat 1 tablespoon of frying oil in a large pan or wok over medium-high heat. Add the chopped and crushed garlic and sauté for about 30 seconds until fragrant.

2. 2.Cook Vegetables

   Add the diced onion and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables start to soften and the onion becomes translucent.

3. 3.Add Chicken

   Add the sliced pre-cooked chicken to the pan with the vegetables. Stir-fry for 2-3 minutes until the chicken is heated through and slightly golden. Push the chicken and vegetables to one side of the pan.

4. 4.Scramble Egg

   Add another tablespoon of frying oil to the empty side of the pan. Crack the egg directly into the oil and scramble it with your spatula until cooked through, about 1-2 minutes.

5. 5.Combine with Rice and Peas

   Add the frozen green peas and cold leftover rice to the pan. Break up any clumps of rice with your spatula and mix all the ingredients together.

6. 6.Season the Fried Rice

   Pour 1 tablespoon of soy sauce over the rice. Add 1/2 teaspoon of chicken stock powder, 1/2 teaspoon of sugar, and 1/4 teaspoon of black pepper. Mix well to ensure all ingredients are evenly coated with the seasoning.

7. 7.Finish Cooking

   Continue to stir-fry the fried rice for another 3-5 minutes, allowing the rice to heat through and develop a slightly toasted flavor. Ensure all ingredients are well combined and hot.

8. 8.Garnish and Serve

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