Boil the rice and leave it in the fridge overnight (then it won't make porridge). Cut the chicken breasts into cubes and season. Use a wok pan and pour sesame oil into it, heat over a high flame and then pour aside (this will season and prepare the wok nicely). Then add rapeseed oil and fry the meat. Then add the onion, fry for a while and add the egg. Then add chopped chili peppers (if you like spicy, don't skimp on them!). Mix well and add the peas and carrots. While stirring constantly, add the cooked rice in pieces and gently spread it with a round spatula. At the end, add the soy sauce, stir a few times and you can serve with spring onion on top.