This was specially requested by Chris and it's a big experiment for me because it's been a while since last time I made rice. Ingredients are fairly straight forward: Use up the leftovers in your fridge. Here is what worked for me.
1 large chicken breast, cut into strips
1 tbsp of soy sauce
1 tbsp cooking wine
1 tbsp sesame oil + 1tbsp for the egg mixture
2 tsp fish sauce (optional)
1 medium onion, sliced
1 red bell pepper julienned
1 tbsp water
4 spring onions, chopped
1 cup frozen peas
1 1/2 cup uncooked rice
1 2/3 cup water
Combine the rice and water in a pot and bring it up to a rolling boil. Turn the heat to as low as it goes and cover for 30 minutes. Fluff it with a fork and put it into the freezer if you are making it right away. You could make the rice a day a head and store it in the fridge over night.
Make the marinade by combining the soy sauce, sesame oil, and cooking wine. Marinate the chicken for 30 minutes. Stir fry the chicken on high until it's fully cooked and has a little colour on the sides. Set it aside in a big bowl.
Stir fry the onion and peppers on medium heat until the onion turns translucent and the pepper softens. Remove to the bowl with the chicken.
Add a cup of peas to the bowl and set aside until needed.
When the rice is ready, put it into a big pan along with 2 tbsps of cooking oil and the vegetables. Keep moving it until the rice is warmed through.
Crack 3 eggs into a bowl and season it with some salt and pepper. Add a tbsp of sesame oil and a table spoon of water and beat it well. Pour the egg mixture into the pan and stir constantly until it's distributed evenly through the rice and fully cooked.
Add the chopped spring onions and cook for another minute.