Heat oil in a deep bottomed pan or wok. Add ginger and garlic and sauce for 30 seconds.
Add diced carrots and beans and saute over medium heat until cooked. You may decide to pre-cook the vegetables, but if you cut them finely enough, you can saute them directly.
Now add shrimp and cook for a minute or two.
Add cooked chicken pieces and stir to coat. Now add soy sauce and MSG (if using), and saute for a minute.
Add vinegar, black pepper powder, spring onion, and salt. Add the cooked rice, stir to mix everything evenly, and remove from heat. Serve hot with chili chicken.