Boneless chicken,cut into thin strips
Spring onions,finely chopped
White pepper powder
Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes.
Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously.
Add soy sauce, MSG, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.