Heat 1 tbsp oil in a wok and add the beaten eggs. Add a pinch of salt to season, mix gently and then scramble it on medium heat. This should take a minute. Remove onto a plate and set aside.
Clean the wok with a paper towel and add 2 tbsp oil.
Add the slices of garlic. Give a stir and fry it on high heat for around 30 secs.
Add the chicken strips and stir fry on high heat for 1 min till they turn white.
Now add the salt & pepper powder, mix and stir fry for around 3 mins on high heat till the strips are browned.
Add 1 tsp soy sauce, mix and stir fry the chicken for 2 mins on medium heat.
Add the julienned carrots and peppers, mix and stir fry for 2 min.
Now add the shredded cabbage and continue to stir fry for another 1 min on high heat.
Add the rice and mix with the chicken and veggies.
Season with a pinch of salt and 1/4 tsp pepper powder. Give it a mix.
Add 1 tsp of white vinegar and 2 tsp of dark soy sauce. Toss and fry 2 mins on medium heat.
Add the scrambled egg and the spring onion greens.
Toss well and serve.