Step 1

Heat half the vegetable oil in a large non-stick frying pan over medium-high heat. In batches, cook chicken, tossing, for 2 minutes or until browned all over. Transfer to a plate.

Step 2

Heat remaining vegetable oil in the frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add bacon and cook, stirring, for 2 minutes or until browned. Add capsicum, carrot and half the garlic, and cook for 1 minute or until aromatic.

Step 3

Stir rice into the bacon mixture. Transfer to a slow cooker. Add chicken, stock and teriyaki sauce. Cover and cook on High, stirring after 1 hour, for 1 1/2 hours or until the liquid is absorbed and the rice is tender. Use a fork to fluff up the rice.

Step 4

Meanwhile, place peas in a small bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain and set aside.

Step 5

Whisk eggs, sesame oil and remaining garlic in a small bowl. Pour over the hot rice mixture. Cover and cook on High for 10 minutes or until the egg is just set. Use a fork to stir the set egg and defrosted peas through the rice mixture. Sprinkle with shallot, to serve.