Wash, clean and peel the carrots. Nick the carrots lengthwise several times (silica knife or normal knife), cut into slices. Clean, wash and cut the peppers into pieces.
Clean and grate the mushrooms, halve or quarter them depending on size. Cut onion into slices. Wash the meat, dab dry and cut into strips. Put rice into boiling salted water, cover and let it simmer at low heat for about 12 minutes.
Heat the oil in a large pan, fry the meat all around, remove. Sauté the peppers and carrots in the frying fat. Add mushrooms and onions and stir-fry for 3-4 minutes. Deglaze with 500 ml water and soy sauce, stir in broth and simmer for about 5 minutes.
Wash the sprouts and let them drip off. Add meat and sprouts. Stir starch with water until smooth, stir into the boiling liquid, simmer for about 1 minute. Season chicken pan with cayenne pepper.
Drain the rice and let it drain. Wash the chives, dab dry and cut into rings except for a few stalks. Arrange the rice in an Asian pan. Sprinkle with chive rolls and garnish with chive stalks.