Break up the lumps in the cooked cold rice (the goal is to try to separate cooked rice into individual grains). Set aside.
Add 2 Tbsp oil to a large iron wok or non-stick pan. Add the chicken pieces, salt, and black pepper powder. Fry till golden brown. Remove from oil and set aside.
Then add the vegetables and saute for a couple of minutes. Drain from oil and set aside.
Next, Pour the remaining oil and beaten egg into the hot wok. Scramble them.
Before the eggs are completely set, put in the chicken and sauteed vegetables. Add soy sauce and adjust the salt.
Mix well and add the cooked rice.
Toss and turn the rice very quickly in the pan or wok.
When you see some the rice grains jumping up and down in the wok, your delicious easy chicken fried rice is ready. Garnish with spring onion and serve hot.