Begin by rinsing the rice in a sieve and placing it in a saucepan with 600ml of cold water. Bring the mixture to a boil, then reduce it to a simmer.
Cover the saucepan and let it cook for 10-12 minutes or until the rice becomes tender and the water is fully absorbed.
Afterward, take it off the heat and let it rest for 5 minutes before fluffing it with a fork. Set it aside.
While the rice is cooking, preheat a grill or grill pan to medium-high heat. Season the chicken with salt and pepper and grill each side for approximately 5-6 minutes or until fully cooked.
Once it’s done, let it cool for a few minutes before using a fork to shred it.
Heat oil in a large frying pan or wok over high heat. Add the onion and garlic and stir-fry for 1-2 minutes until soft and aromatic.
Next, add the carrots and stir-fry for an additional 3-4 minutes or until they begin to soften.
Push the vegetables to one side of the pan and pour the beaten eggs into the other side.
Scramble them for around 30 seconds until they are fully cooked, then mix them in with the vegetables.
Add the shredded chicken and frozen peas to the pan and stir-fry for another 2-3 minutes or until the peas are heated through.
Finally, add the cooked rice and soy sauce to the pan and stir-fry for another 3-4 minutes or until the rice is fully coated and heated through. Taste and adjust seasoning with salt and pepper, if needed.
Serve the dish hot, garnished with fresh coriander if desired.
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