Indo - Chinese style Fried Rice - version 2

I call this version 2, cos whenever I make some dish...it always has a few changes to the previous recipe and therefore tastes different. But out of all the different rice I make i think this one has come out so very yummy, I can better than the rest, not that all the recipes aren't any good but this was the best...you know what I mean. It was just too good.
I would suggest using leftover rice, or even if you are using fresh rice, cool it completely before making this. In this way all the grains of rice will seperate beautifully and fry individually!

I usually don't use cabbage for rice, only for noodles, but this time I added it even in the rice and it was good.
I used all veggies, you can omit some if you want to. Add pepper generously to good the yummy pepper flavor, and lemon juice in place of vinegar, if you want to. I just haven't added any..I feel it becomes too sour!
Adding egg is also optional, but add garlic and green chillies for the yummy flavors.
I used light soy sauce, remember soy sauce is salty, so adjust salt accordingly and the darker soy would give the rice darker color.
Veggies should be cut small small so that they cook fast.

Ingredients:

2 1/2 cups cooked white rice
1/2 cup cabbage, shredded
1 carrot, grated
1/2 bell pepper sliced thin and halved
1/4 cup french cut beans, frozen
1/4 cup peas
3 garlic, chopped small
2-3 green chillies, chopped
1 small onion, chopped
3 spring onions, chopped
1 egg (optional)
2-3 tbsp oil (I used a mix of hot sesame oil and olive oil)
2-3 tbsp light soy sauce
salt to taste
pepper to taste

Method:

Heat oil in a wok or a kadai.
Add the green chillies and garlic. Saute for couple of minutes, Don't brown them too much.
Add the veggies including the onions and saute on high heat for 2 minutes. Put them to a side in the kadai.
Add the egg and cook fast by breaking it into small pieces. Salt and pepper them.
Add the soy sauce, mix well.
Add the rice and mix well with the veggies. Fry the rice for couple of minutes on high heat. Garnish with chopped spring onions.
Serve hot any any Indo-chinese dishes or just like that. Enjoy!!!