Wash and rinse rice well, multiple times to remove white dust (excess starch). This will keep the rice from being sticky. Cook per instructions for rice. Set aside.
Heat the wok until very hot. Add in the oil and cabbage. Cook the cabbage until slightly brown on edges.
Add the meat into the wok and brown.
Add the rest of the vegetables and cook until hot, but keep the vegetables crunchy. Don't overcook.
Stir in the tamari and chili sauce. Add the rice to the wok and mix in with the rest of the vegetables. The rice will pull out all the moisture. You can add extra tamari or sweet chili sauce as needed- you want the rice to have a light brown coating.
Push the rice and vegetable mixture to the side of the wok. Add more oil to the wok to cook the eggs. Add the eggs and cook until mostly done but still a little runny. Incorporate into rice and vegetables. If the eggs are too runny, it will make the rice and vegetables a "gloppy mess." The egg should bind some of the rice together but also be pieces of cooked egg mixed in with rice and vegetables.
Turn off the heat and squeeze the lemon over the fried rice. Mix it all together.
Enjoy.
