The first step is to cook the rice according to your preference or the package instructions. Be careful not to overcook the rice. Let the rice cool to room temperature, or better yet let it refrigerate overnight, make sure to gently break up any rice clumps that may have formed.

Now proceed to make a paste of garlic and ginger. To do this, peel the garlic and crush it in the mortar. Reserve a crushed garlic clove.

Peel and grate the ginger, then mix well with the crushed garlic.

Peel and dice the onion (set aside).

Cut the chicken breast into small pieces of no more than two centimeters.

Place the chicken cubes in a bowl and season with the garlic and ginger paste, salt, sugar and a tablespoon of soy sauce. Let the chicken marinate for a few minutes.

Meanwhile, crack the eggs and beat them. Immediately put a teaspoon of oil in a nonstick pan over medium-high heat. Place the beaten eggs on the pan and move the pan from side to side so that the beaten eggs are evenly distributed over the pan. Cook for about three minutes on each side. Set it aside. When this omelet is cold, cut it into squares and save for later.

In the same pan, fry the chicken pieces until golden brown and fully cooked.

Place a large pot over medium-high heat. Pour the oil into the pot, and when it starts to bubble, add the diced onion and the reserved crushed garlic clove.

Add the cooked rice and the remaining soy sauce. Stir until the rice is coated with oil and soy.