Take a large mixing bowl with 1 large boneless chicken breast cut into cubes in it.

Season the chicken with ½ tsp of salt, ½ tsp of black pepper, and 1 teaspoon of soy sauce.

Add 1 tbsp of all-purpose flour to coat the chicken.

Using a spoon, mix the chicken cubes with the seasonings and flour until they are fully coated. Set it aside for later use.

In a small mixing bowl, crack 2 large eggs into it.

Add a pinch of salt to season the eggs.

Using a fork, whisk the eggs until the mixture is smooth.

Place a large frying pan on the stove over high heat.

Pour 2 tbsp of vegetable oil into the pan.

Add the egg mixture to the hot oil.

Wait for the eggs to firm up a little, and as they start setting, use a spatula to break them into small pieces.

Remove the scrambled eggs from the pan and transfer them to a plate for later use.

Place the frying pan back on the stove over high heat.

Pour 2 tablespoons of vegetable oil into the pan.

Add 2 tbsp of minced garlic and 1 teaspoon of chili flakes to the hot oil. Fry the mixture for about 30 seconds.

Add the marinated chicken to the pan. Fry for 3-4 minutes while stirring frequently until the chicken is cooked.

Add ½ cup of diced carrots and ½ cup of frozen peas to the chicken.

Stir the chicken and veggie mixture for 2-3 minutes or until the vegetables begin to soften.

Add the cooked rice to the pan,

Use a spatula to gently mix the vegetables, chicken, and rice.

Sprinkle salt to taste and ½ tsp of black pepper over the rice.

Add 1 tsp of soy sauce and 1 tsp of sesame oil to the dish.

Add the scrambled eggs back into the pan and stir them through the rice and veggies.

Garnish the dish with 2 tablespoons of spring onion and stir well to combine all the ingredients.

For presentation, use a small bowl to shape the rice before flipping it onto a plate.

Serve hot, and enjoy the delicious garlic chicken fried rice!