Rinse the rice thoroughly in a sieve and add to a saucepan with 600ml cold water. Bring to a boil and reduce to a simmer.

Cover and cook for 10-12 minutes, or until the rice is tender and the water has been absorbed.

Remove from heat and let it sit for 5 minutes. Fluff with a fork and set aside.

While the rice is cooking, preheat a grill or grill pan on medium-high heat. Season the chicken with salt and pepper and grill for about 5-6 minutes on each side or until fully cooked. Let cool for a few minutes before shredding it with a fork.

Heat the oil in a large wok or frying pan over high heat. Add the onion and garlic and stir-fry for 1-2 minutes or until soft and fragrant. Add the carrots and stir-fry for another 3-4 minutes or until they start to soften.

Push the vegetables to the side of the pan and add the beaten eggs. Scramble them for about 30 seconds until cooked through, then mix them in with the vegetables.

Add the shredded chicken and frozen peas to the pan and stir-fry for another 2-3 minutes or until the peas are heated through.

Add the cooked rice and soy sauce to the pan and stir-fry for another 3-4 minutes or until the rice is fully coated and heated through. Adjust seasoning with salt and pepper, to taste.

Serve hot, garnished with fresh coriander, if desired.