Healthy fried rice

I love fried rice, but buying it from the local restaurant seems like a waste when it can be whipped up so quickly. It's also a good meal when you have some leftover rice to use up, and because you can use any meat or vegetables, it's so adaptable.
290 calories per serve. Add more chicken or rice to beef it up for boys, or add more veges like peas, beans or even a scrambled egg.

Ingredients:
1 cup (160g) basmati rice, cooked and cooled in fridge
150 chicken breast, no skin, diced
3 sprigs of spring onion
1 red capsicum, sliced or diced
1 cup sliced mushrooms
1 carrot, sliced/diced thinly
2 cloves garlic
0.5cm ginger grated (or 1/2tspn jarred ginger)
Sauce (I combine these ingredients in a cup/small bowl to add together)
2 tbspn soy sauce
1 tbspn fish sauce
1 tbspn hoisin sauce
1 tbspn oyster sauce
½ tspn chicken stock powder

Method: 
In a wok or frypan, cook the chicken until it’s lightly browned. Remove and put in a bowl.
In the same wok,  fry up the garlic and ginger with the carrot and spring onion. After 2-3 minutes, add the capsicum and mushrooms. Stirfry for another 2 minutes.
Add all the chicken and sauce ingredients and stir through. Cook for a minute or two until the sauce has reduced slightly.
Add the rice to warm it up, and serve!