Cook the rice in boiling, salted water until just tender. Drain. Meanwhile, heat a little oil in a frying pan and cook the egg into an omelette, set aside and cut into strips. Meanwhile, heat the oil in a large frying pan or wok and stir fry the chicken for 5 minutes, adding the carrot and red pepper for the last minute.
Add the Spices and the Garlic and cook for a few seconds, stirring. Add the remaining ingredients and cooked rice. Cook over a high heat for a further 4-5 minutes adding the egg strips for the last minute, stirring continuously. Squeeze the lime juice in and serve.