4 tablespoons neutral oil, like grapeseed
2 large eggs, beaten
Kosher salt
1 medium red bell pepper, stem and seeds removed, roughly chopped
1/2 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
1 (2-inch) piece fresh ginger, peeled and finely chopped
4 garlic cloves, finely chopped
1 bunch scallions, trimmed and thinly sliced, white and green portions
separated
1 tablespoon ground cumin
1 teaspoon ground white pepper, plus more for seasoning
1 teaspoon granulated sugar
1/4 teaspoon MSG (optional)
2 cups cooked white rice, cooled
2 tablespoons soy sauce or tamari, plus more for seasoning
1 tablespoon sesame oil
In a large skillet or wok, heat 1 tablespoon neutral oil over high until shimmering. Add the eggs, season with a pinch of salt and cook until fully cooked, flipping over once halfway through, about 2 minutes. Transfer to a cutting board, roughly chop it into small pieces and set aside.
Return the pan to high heat and add another tablespoon of neutral oil. Add the bell pepper, season with a pinch of salt and cook, frequently stirring, until lightly charred along the edges and softened, 3 to 5 minutes; transfer to a bowl.
Return the pan to high heat and add the remaining 2 tablespoons neutral oil. Add the chicken, season with a pinch of salt and cook, frequently stirring, until golden brown and cooked through, about 5 minutes.
Add the ginger, garlic and scallion whites; cook, frequently stirring, until fragrant and softened, 2 to 4 minutes. Add the cumin, white pepper, sugar and MSG (if using) and stir to combine.
Break up the cooled rice with your hands, so the grains are separate, then add to the pan. Stir frequently so all the ingredients are well incorporated and each grain of rice is coated in fat. Add the soy sauce and sesame oil along the outside perimeter of the pan and toss to combine. Cook, frequently stirring, until some of the rice starts to crisp and turn toasty, 5 to 8 minutes. Add the eggs, bell pepper and scallion greens to the rice; toss to combine.
Cook for another minute, then taste and adjust seasoning with salt, soy sauce and white pepper as needed. Serve immediately.