Chicken fried rice

Instructions

1. Fluff the rice cooked the day before with your fingers to avoid lumps.
2. Heat 1 tablespoon of oil in a very hot wok and cook the chicken for 5 minutes until golden. Set aside.
3. In the same wok, beat the eggs with a pinch of salt and scramble them quickly. Set aside with the chicken.
4. Add the remaining oil, the garlic, carrot and peas and stir-fry for 3 minutes.
5. Add the rice and stir-fry over high heat for 4 minutes, stirring constantly.
6. Return the chicken and eggs, add the soy sauce, spring onions, pepper and chili, toss for 2 minutes and serve.