Wash the rice and let it drain. In a small pot, combine the rice, water, and salt. Bring to a boil, then reduce the heat and simmer for about 45 minutes, until the rice is tender and the water is absorbed. In a small skillet, add a little oil and cook the beaten egg into a flat omelet. Cut it into small squares. In a large skillet, heat the oil and sauté the garlic, onion, and ginger. Add the green bell pepper and carrot, and stir-fry.

Add the cooked rice and egg, and fry for a few minutes, stirring to avoid burning. Season with a little salt or soy sauce.