Take the cooked jasmine rice and set aside to cool without a lid. I prefer day old rice that's been refrigerated as the moisture content is much lower and creates a crispy rice!

With the olive oil fry up all the chicken slices on medium high heat in a large frying pan or wok, about 5-7 minutes. Remove the chicken from the pan and set aside. If you're worried about how cooked the chicken in you can check with a meat thermometer - it should be around 160F.

Lower the heat to medium low, add in the diced onion and fry for a minute or two until slightly browning. Add in the carrots and cabbage and cook for another 5-7 minutes. If you're impatient, add a lid to your frying pan. Add in the the green peas and toss in the sesame oil and ginger powder. Fry for a couple extra minutes then add the rice. Turn up the heat to high and add a bit more olive oil on the rice. At the same time, cook the egg!

Heat up a small frying pan on medium high. Crack open the egg(s) and whisk with a fork or whisk until the yolk and whites are blended. Toss a bit of the oil into the frying pan, and add the egg until cooked like an omelette consistency. Turn off the heat and break up the "mini omelette" with your spatula and toss into the rice mixture that's frying in the larger pan. Turn up the heat to high to fry for 2-3 more minutes then take it off the heat. Incorporate the soy sauce and serve hot.