Prepare ingredients: chop the green onion and separate the white (whiter) parts from the green (greener) parts; dice the bell pepper; slice the hot dogs into bite-size pieces; mince the 2 garlic cloves; have the 2 eggs beaten, the 1 tablespoon grated ginger ready, the 1 cup cooked shredded chicken measured, and the 4 cups pre-cooked cold rice fluffed.

Heat a large skillet or wok over medium-high heat. Add 2 Tbss sesame oil and heat until shimmering.

Add the sliced hot dogs, the white parts of the green onion, and the diced bell pepper to the pan. Stir-fry 2–3 minutes until the hot dogs begin to brown and the pepper starts to soften.

Add the minced garlic and grated ginger to the pan. Stir continuously for about 30 seconds until fragrant.

Push the hot dog/vegetable mixture to one side of the pan. Pour the beaten eggs into the cleared side and let sit briefly, then scramble with a spatula until just set.

Stir the scrambled eggs together with the hot dog and vegetable mixture so everything is combined.

Add the shredded chicken and the 4 cups of cold rice to the pan. Break up any clumps of rice with your spatula and mix well to combine.

Pour in 2 tablespoons soy sauce, then stir and fry the mixture 2–4 minutes until everything is heated through and evenly coated. Add additional soy sauce up to a total of 2–3 Tablespoons, more or less to taste.

Stir in the green parts of the green onion during the last 30 seconds of cooking. Taste and season with additional salt only if needed.

Remove from heat and serve immediately.