Cut the chicken into very small cubes. Whisk eggs with coarse sea salt from the mill (2 big pinches) and bake a pancake in a coated pan with sunflower oil (1 tbsp). Let cool and cut into very small cubes. Clean and wash the peppers and cut into very small cubes. Peel onion and chop finely. Clean and wash the spring onions and cut into fine rings. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger. Heat sunflower oil (4 tbsp) in a wok and fry / stir-fry the vegetables / chicken / eggs (onion cubes + ginger cubes, carrot cubes, chicken cubes, paprika cubes, peas + spring onion rings and egg cubes) one after the other. Season with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and instant chicken stock (2 tsp). Add / fold in the rice, sauté / stir-fry.