Heat up the cooking oil in your Wok or large skillet and add your chopped Onion. Stir fry till translucent. Then add the Ginger Garlic and keep on stir-frying over high heat.
Stir in cut cabbage, carrot and bell pepper to the pan and stir fry al dente (so that it's cooked, but hard and not soft).
While you are frying, prepare your sauce by mixing the sugar, vinegar, soy sauce, chili sauce (ketchup) to a smooth sauce. (This can be done before starting to cook too).
Then make some space in your wok where your veggies are cooking, by keeping the veggies to one side of the wok and break in your eggs. So while the pan is on high heat the eggs will cook and you need to just scramble them and stir fry. Slowly incorporate your veggies with the eggs while still stir-frying the content.
Add your cold rice and pour the previously prepared sauce over it. Stir fry/mix the whole content over high heat so that everything gets well mixed up.
At the end we add the cooked green peas and if you feel it is a bit dry you can add some water too. Stir fry until everything is well mixed up and serve directly hot.
You can garnish with chopped green spring onion too if you wish, I didn't have any at hand when i filmed this egg fried rice, so I left that out.
Use finely chopped ginger and garlic with a ratio of 1:2 or use ginger and garlic paste.
Prepare all your vegetables first and the sauce while stir-frying the vegetables at the side. Be quick and use high heat and less oil.
Use a nonstick pan for best results. Serve hot and you may want to garnish with chopped green spring onion.
Also, you have the option of leaving out the veggies or using slightly different vegetables. You could add mushrooms, spinach, and leek if you wish.
Use rice that was cooked halfway through (al dente) or use rice that was left in the fridge to harden.
If you don't have chili sauce use ketchup + tabasco together.