Chaulafán

Instructions

1. Cut the chicken into small cubes, the carrot into fine dice, and thinly slice the spring onions, keeping the white and green parts separate.
2. Heat 1 tablespoon of oil in a wok or large skillet over high heat and brown the chicken for 5 minutes. Set it aside.
3. In the same pan, sauté the garlic and the white parts of the onions for 1 minute, then add the carrot and peas for 3 minutes.
4. Push the vegetables to the side, crack the eggs into the bottom of the pan and scramble them quickly until set.
5. Add the cold rice, crumbling it as you go, then the chicken. Stir-fry for 4 minutes over high heat, mixing well.
6. Drizzle with soy sauce, add a pinch of sugar and pepper, mix for 1 more minute and sprinkle with the green onion tops before serving.