Rinse rice under cold running water
Place rice and 3-4 cups water in a large saucepan,Bring to boil
Reduce the heat to medium and simmer for 4-5 minutes or until the rice is cooked
Drain and set aside to cool
Meanwhile place chicken in a large saucepan
Pour in enough cold water to cover the chicken completely
Season with salt and pepper
Poach chicken for about 10 minutes or until cooked through
Drain and set aside to cool
Shred the chicken and set aside
Lightly whisk eggs with salt and a pinch of black pepper
Set aside
Meanwhile heat oil in a large wok over high heat
Add onions and garlic
Cook, stirring, for 2-3 minutes or until onions are soft and translucent
Add vegetables
Season with salt and pepper
Cook, stirring, for 2-3 minutes or until tender but crunchy
Make a hole in the middle of the veggie mixture and pour the whisked egg
Cook, stirring, until cooked
Stir shredded chicken and rice into the mixture and heat through
Add soy sauce, green chili sauce and tomato sauce
Stir fry for another 2-3 minutes
Check seasoning and add more salt if needed
Transfer to serving bowls and garnish with spring onions
