Heat 1 tablespoon oil in a wok and crack the eggs into the wok. Add a good dash of pepper and scramble until just cooked. Push aside. Add remaining oil and sesame oil. Add chicken, garlic and ginger and fry until chicken turns pale. Stir in mushrooms, French beans, carrot, Five-spiced bean curd and char choy. Fry well to combine.
Put in the rice and toss well to combine. Add seasoning to mix. Toss the rice briskly over high heat and drizzle in extra oil if necessary to glaze the rice. Keep stirring until the rice starts to jump. Combine all the ingredients together and fry until heated through. Dish out and serve immediately.