Cook the jasmine rice (2 cups of rice to 3 cups of water) and spread it on a plate to cool down. You will get better results if your rice has fully cooled down before adding it to the pan

Cut the chicken breast into your desired size pieces. I like to finely chop mine into 1/4 inch sized cubes.

Mix together the soy sauce, garlic paste, ginger paste, spices, and coconut milk into a bowl and give it a good mix. Pour the sauce over the chicken and let it marinate for at least 30 minutes.

Heat the vegetable oil over medium-high heat in a frying pan and add in the diced yellow onions. Fry the onions until they are soft and translucent in color.

Add in the chicken with all of the sauce. Cook for about 5 minutes on medium heat.

Add in 2 tbsp of tomato paste and 1/4 cup of water.

Add in the diced tomatoes, shredded carrots, and green onions. You can add in any other vegetables you like at this point. Give everything a really good mix.

Cover the pan, lower the heat and allow the sauce to simmer for about 10-15 minutes

Set the heat back to a medium-high and add in the cooked rice. Make sure the rice is fully coated by the sauce. Keep stirring the rice with a spatula or wooden spoon to make sure it does not stick to the bottom of the pan.

Push the rice and chicken to one-half of the pan. Crack your 2 eggs onto the pan and using your spatula or wooden spoon give it a really good mix to get the eggs scrambled.

Mix the scrambled eggs into the rest of the rice and chicken.

Add in the chopped cilantro (optional)

This dish can be kept in the fridge to be eaten as leftovers. Just reheat it in a pan, add 2-3 tbsp of water, and heat it on the stove.