Wash and chop all the vegetables you want to use in the recipe, and set aside.
Start by boiling the rice. Watch the rice for debris and stones and wash them thoroughly in a strainer under running water. Soak the rice in plain water for 15 to 20 minutes.
Bring 3 cups of water to a boil in a medium sized cooking pot. Stir in salt to taste and add soaked rice.
Cook the rice uncovered over medium heat until al dente, remove from the heat. Transfer cooked rice to a flat plate or dish and let them cool.
Now sauté the vegetables. Start by sautéing aromatic vegetables, like onion, garlic and ginger. Heat oil in a large wok and sauté chopped onion and garlic in it, for 3 to 4 minutes or until onion is transparent and garlic is fragrant.
Then add the non-aromatic vegetables to the pan, such as sweet bell pepper, zucchini, and carrots etc, and sauté for 2 to 3 minutes.
Now add chopped, precooked meat to the wok, toss to combine and cook for a couple of minutes. Stir in chopped green onions and cook for another couple of minutes.
Season your vegetables with a sprinkle of salt and pepper, and then add warm rice to the wok.
Break up any clumps with a flat cooking spoon and allow the rice to sizzle for a few minutes. Add soy sauce and scrambled eggs, toss to combine and remove from heat.
Your fried rice is ready. Serve immediately with gravy or stew of your choice.