Bring the water to a boil and cook the rice for 10-15 minutes. Rinse the finished rice under running water to remove excess starch! Chop chicken, carrots, garlic and chilli. Heat the pan over medium heat and add a drop of oil.

Lightly brown the garlic and add the chilli.

Place the chicken in a pan and cook for another 3 minutes, then add the chopped carrots and frozen peas.

When the vegetables and chicken are cooked through, remove them from the pan. Take a bowl and whisk the eggs with a fork. Put the pan back on the stove and add the oil. When the oil has heated, quickly pour the eggs into the pan and stir for 5-10 seconds - the egg should start to "foam" in the pan.

Pour the rice over the half-cooked egg and fry on a medium-high heat to get all the liquid. Add the soy sauce and sesame oil to the fried rice and pour in the chicken-vegetable mixture. Wait for the dish until Asian aromas start to come out of the pan.

Serve the dish with the lime sector. Enjoy!