Wash and soak the basmati rice for half an hour.

Parboil the rice in water with 3 teaspoons of salt.

Drain the parboiled rice well and spread it out on a clean tea towel to dry and separate the grains.

In a large wok, heat 2 1/2 tablespoons of vegetable oil.

Stir-fry the chopped onions, carrots, beans, red pepper, green pepper, and diced chicken for 1-2 minutes.

Add the soya sauce, pepper powder, and salt to taste.

Add the melted chicken stock cube.

Mix well, keeping in mind the salt content of the soya sauce and stock cube.

Add the cooled rice to the wok and mix gently to avoid breaking the grains.

Sprinkle with the chopped green spring onions.

Place the wok on low heat for 10 minutes until the rice is fully heated.

Scramble an egg separately.

Serve the scrambled egg on top of the fried rice.

Serve the Chinese fried rice steaming hot!