Cook the white rice a day ahead. Season with salt and chicken bouillon. Store it in the refrigerator.

Cut the chicken breast into small cubes. Melt margarine in a skillet. Add the chicken and season with salt, chicken bouillon, garlic salt, and black pepper. Cook until golden brown.

Chop the carrot, bell pepper, onion, and celery/cilantro. Fry the egg separately and set aside.

In a skillet over high heat, add a little margarine along with the carrot, onion, cilantro, celery, and bell pepper. Add the rice and mix. Then add the chicken and egg, and keep mixing. Finally, add the soy sauce and stir for a few minutes until the color is even.