According to package instructions, cook rice, pour it on a plate after cooking and set aside to cool totally. When the rice has cooled down completely, split it into individual grains with your hands.

Heat 1 tablespoon of oil in a 12-inch nonstick skillet (or wok) over high heat until smoked. Add the rice, cook and stir for 4 minutes or until the rice starts to turn a little darker. Put the rice in a small bowl and set aside.

Adjust the heat to medium, heat 1 tablespoon of oil, and put the chicken breast in the skillet. Cook for 3 mins on each side. Move the chicken to the cutting board, cut into pieces that are very thin, and cut into thirds of the slices.

Heat 1 tablespoon of oil in a skillet and add the diced onion, carrot, scallions, and garlic. Cook, stirring continuously, for 3 minutes or until the carrots are slightly tender and the onions are translucent. Add the rice and the peas, stir to combine. Add the cooked chicken, soya sauce, sesame oil, and mirin stir and cook for another two min. To taste, season with kosher salt and freshly ground black pepper.

Push the chicken rice mixture to the sides of the skillet then add 1 teaspoon of oil to the center of the skillet. Add the lightly beaten eggs and season with salt and pepper. Scramble the eggs and stir to blend with the mixture of chicken and rice. Cook, stirring continuously, for 4 minutes, to allow the flavors to melt. Serve right away and enjoy it!