Wash the rice and put it to boil with 3 cups of water, and some salt. In a deep pan, pour 4 tablespoons of olive oil and place the diced carrot to stew. Once slightly softened, add the corn and peas, stir and season it with salt, black pepper and the chicken broth cube.
After 2 minutes, add the thinly sliced pieces of chicken. After about 2-3 minutes, add the rice and mix gently. Beat the eggs well, strain them through a sieve and add them to the dish. Leave on the heat until the eggs become firm and then remove.