Clean and soak the rice for about 20 minutes. Drain the water and boil the rice with water and a pinch of salt and cook until almost done. Rice gets cooked in its own steam when left covered. So it is best to leave it slightly uncooked. When the rice is cooked, drain the water, add some cold water to it. Again drain it and keep aside. (Note : Do not overcook it. Best using leftover rice, or day old rice(or) steam and cook the rice two hours before you cook fried rice)

To the chicken pieces, add few drops of egg, crushed pepper powder,corn flour and salt, combine everything well and shallow fry them in olive oil.

Into the same wok/pan, add beaten egg into it; scramble it and keep aside.

Add some more olive oil or vegetable oil to same pan/wok and saute green chilies till color changes.(Note: By doing this gives you aromatic infused chilli oil which helps enhance the flavor of the dish.)

Add crushed garlic, finely sliced shallots and chopped white part of spring onions and saute till onions turn transparent.

Add the sliced veggies( beans,carrot,and capsicum)in order one by one,frying each for a minute.(Note : Don't over fry the veggies,retain its color and crunchiness.)

Now lower the fire and add all the sauces and saute till a high steam comes. (Note : Saute gently to avoid breaking the rice) When the high steam appears, add the shallow fried chicken pieces and stir well for a minute.

Now add cooked cooled rice and stir fry for a few minutes. Add sugar and add fried/scrambled egg; combine well.

Finally, garnish with chopped spring onion greens(green part), switch off flame and serve hot and Enjoy!