Cook the rice in plenty of water, for 11 minutes, with a pinch of salt. When finished, strain, cool and drain well.

Cut the breast into small dice. In a hot, wide nonstick skillet, with 4 tablespoons of olive oil, brown the meat over medium-high heat, sautéing frequently.

When the chicken is golden brown, add the chopped peeled garlic. When they start to brown, remove them from the pan.

Add the eggs to the pan and scramble, add a couple of tablespoons of olive oil as needed. Remove from the pan.

Then, add the Chinese onions, snow peas, and the sliced carrot, mix and sauté for 1 minute. Sauté frequently, then incorporate fish sauce and sugar, and sauté until liquids evaporate.

Then add the rice back to the pan and saute it, frying over high heat and constantly stirring the whole time.

Add the chicken and the egg back to the pan and stir well.

When finished, and out of the heat, add plenty of chopped cilantro, mix and serve hot.