Cook the eggs till they are slightly set from the side, then scramble with a spatula so they resemble scrambled eggs.
In the same pan, add the remaining oil along with the sliced garlic. Saute the garlic till light golden and then add the garlic paste and red chilli flakes.
Saute for about 30 seconds - 45 seconds till the red chilli flakes release their aroma and then add the boneless chicken.
Add boiled rice (should be cold) and toss through. Taste and add salt if needed.
Once rice is warmed, add the scrambled egg and toss again. Top with spring onions (if available)
Rice: The best rice for fried rice is cold, day old rice because the rice grains have dried out. In case you don’t have old rice, you can make the rice fresh, just take it out in a baking tray and let it cool down before using in the chilli garlic fried rice recipe.
Salt: Add salt right at the end after tasting the rice. This recipe uses soy sauce and chicken cube, both of which can be quite salty. So taste the fried rice in the end, and then add additional salt if needed.
Vegetables: I usually use a mix of fresh and frozen vegetables for this recipe - onions, carrots, peas, corn, and capiscum. You can pretty much any vegetable in this stir fry, just dice them all the same size so that they cook evenly.