For just cooked rice, spread the rice on a baking tray to cool down and dry. First, use rice a day or two old, as it has a firm texture.

Heat one tablespoon of vegetable oil over medium-high heat in a large skillet or wok.

Sprinkle salt and pepper all over the chicken. Place chicken into pan and, stirring regularly, cook for approximately 5–7 minutes or until very well browned & cooked through. Take the chicken out of your pan and set it aside.

Heat the other tablespoon of vegetable oil using the same pan.

Mix in the diced onion, carrots and peas. Sauté for 3-4 min until the veggies soften, stirring occasionally.

Scoop the veggies over to the side of your pan. Pour the eggs into empty spaces.

Beat the eggs together and leave to cook for 1-2 minutes until completely set.

Please put in the cooled rice, breaking up clumps with your fingers so they fall into the pan. Mix everything in with the veggies & eggs.

Return the chicken to the pan.

Pour in the soy sauce, sesame oil and diced garlic. Mix well to coat the rice. Stir for another 2-3 minutes to allow the flavours to mingle.

Taste and add more soy sauce, salt or pepper to taste if desired.

Top with sliced green onion and serve warm.