2 cups cooked Japanese rice (or other type of rice)
salt and pepper (to taste)
In a pan over high heat, add oil, onions, carrots, green pepper, garlic and ginger. Cook for a few minutes until veggies are tender but still yielding a crunch (3-4 minutes).
Add rice, and break it down using a rice paddle or spatula. Sprinkle chicken stock while stir frying. Push the rice to one side and pour the eggs on the other side. Swish the eggs around and slowly mix them in with the rice.