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Marinate diced meat with 1 tbsp of oyster sauce and ¼ tsp of ground pepper. Mix well and let it marinate for 15 minutes.
Cut the cabbage into thin, long strips, then into small pieces.
Chop the scallions into small pieces.
Cut the carrot into thin pieces, then chop into small pieces.
Smash the garlic, then finely chop it.
Chop the chili peppers into small pieces.
Crack 1 egg into a bowl and mix well.
Heat a little cooking oil in a pan.
Add the prepared vegetables and stir-fry over high heat for 1 to 2 minutes until slightly tender. Remove from pan.
Heat a little more cooking oil in the pan.
Add the marinated meat and cook over medium heat for 3 to 4 minutes, or until no longer reddish.
Add the minced garlic and the white part of the scallions. Stir-fry until fragrant.
Add the leftover rice. Stir-fry over high heat for 2 to 3 minutes until the rice is separated and not sticky.
Add the beaten eggs, 2 tbsp of soy sauce, 2 tbsp of oyster sauce, ¼ tsp of salt, ¼ tsp of chicken bouillon powder, and 1 tbsp of sesame oil.
Continue to stir quickly over high heat until the egg is set and the fried rice is fragrant.
Add the green parts of the scallions and vegetables. Stir for 1 minute.