In a large pan, boil the rice for about 10 minutes.
While the rice is boiling, heat a little oil in a frying pan and sauté the chicken. Season.
Set the chicken aside and cook the carrot slices in the same pan (if you are in a hurry, you could boil the
carrots for 5 minutes before frying them).
Add the boiled rice to the frying pan with the carrots and fry for half a minute, mixing in the MEVGAL
Grated Cheese, chicken and parsley. Serve immediately.