Preheat oven to 200° Celsius.

Slice chicken breast in half width ways, so it will cook through quicker.

Heat oil in a medium frying pan and cook chicken breast until it begins to brown.

Remove from pan and shred chicken using a fork and set aside.

Grate carrot so you have at least 1 cup.

Finely slice spring onions.

Lightly beat the eggs.

In a large bowl add cooked rice, chicken, carrot, spring onions, eggs and about ¾ of the cheese and mix well.

Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with remaining cheese.

Place in the oven for 15 minutes until the tops turn golden brown.

Let them sit in the trays for a few minutes before removing to rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier.