Sauté the diced chicken breast, red onion, bell pepper in a small amount of vegetable oil. When almost done, add the shredded cabbage blend, bean sprouts, scallions, and cook a couple more minutes, then turn off the heat.
In a separate pan, fry the Basmati rice in a small amount of vegetable oil, and sesame oil.
Scramble the eggs in small amount of vegetable oil.
Add the rice to the vegetable mix, together with the scrambled eggs. Combine everything together with garlic, onion powder, pepper, parsley and dried herbs.
Heat through, and serve.
