Step 1
Rinse the rice thoroughly and cook until tender. Let it cool completely or refrigerate overnight for best texture.
Step 2
Dice the chicken into small cubes and set aside. Beat the eggs in a small bowl and chop all vegetables finely.
Step 3
In a large wok or skillet, heat 1 tablespoon of sesame oil over medium-high heat.
Step 4
Add the beaten eggs and scramble them until fully cooked. Remove from the pan and set aside.
Step 5
Add the diced chicken to the pan and stir-fry until golden brown and fully cooked through.
Step 6
Add garlic and sauté for 30 seconds until aromatic. Then add chopped carrots and peas. Cook for 2–3 minutes.
Step 7
Add the cooked rice into the pan. Mix well with the vegetables and chicken, breaking any clumps gently.
Step 8
Pour in soy sauce and sprinkle salt to taste.
Step 9
Stir everything thoroughly to coat the rice evenly.
Step 10
Add back the scrambled eggs and mix until combined. Toss in chopped spring onion and stir for another minute.
Step 11
Serve hot, garnished with extra spring onions if desired.
