heat the oil in large pan and sauté the onion and garlic till caramelised.

then add the carrots and birdeye chili sauté, for 1 minute

turn to high heat and crack the eggs in and let it cook a bit then pour in the rice and mix well

make sure you always mixing otherwise it will burn, or you can slow down the heat if you afraid it might burnt.

add the salt and pepper also the chives and mix again.

done and serve.