Rinse the rice thoroughly in a colander until the water runs clear (this is the secret to getting it like Chinese restaurant rice).

Peel the carrots and dice them into very small cubes (as small as you can).

In the pot you’ll use to cook the rice, heat a splash of oil (enough to cover the bottom of the pot) and add the crushed garlic, rice, and carrots.

Sauté for 3 minutes over high heat, stirring constantly.

Place the pot over a heat diffuser or toaster, add the boiling water and salt to taste. Mix the rice well in the salted water with a wooden spoon and cover (use the same cup you used to measure the rice). If you don’t have a heat diffuser, place the pot over the burner on the lowest flame.

Cook for 20 minutes without stirring or opening the pot.

While the rice cooks, dice the turkey breast and sauté in a little oil until golden (about 3 minutes).

Add the chopped scallion tops and cook for 2 more minutes, then turn off the heat.

Beat the eggs and cook them in a skillet like an omelet. Once fully cooked and dry, remove and cut into small cubes.

When the rice is ready, add the chopped egg.

Add the turkey breast with scallions and mix well.

Your Chinese-style rice is ready to serve with whatever you like!