Cook the rick as mentioned above. Drain and set aside to cool.
In a large saucepan, put the chicken and pour enough cold water to cover the chicken completely.
Season with salt and pepper then cook the chicken for about 10 minutes or until cooked through.
Drain, shred the chicken, and set it aside.
Lightly whisk the eggs with salt and black pepper. Set aside.
Over a high flame, heat the oil then add onions and garlic. Cook for 2 to 3 minutes.
Add all the vegetables. Cook for 2 to 3 minutes until soft but crunchy.
Make a hole in the middle of the vegetable mixture and pour the whisked eggs.
Once cooked, stir in the shredded chicken and rice.
Add the soy sauce, green chili sauce, and tomato sauce. Stir fry for 2 to 3 minutes longer.
Top with spring onions and serve.