In a large frypan or wok, heat 1 tbsp oil. Add shallots and cook, stirring, for 1 minute. Add vegetables and garlic and cook for a further 2 minutes. Add rice and chicken, and toss to combine. Push rice to one side and add extra oil to the pan. Pour in eggs and allow to start setting, then gradually start to incorporate cooked egg into rice until it is well combined. Pour in wine and allow it to sizzle, then add soy sauce and sesame oil. Stir through coriander and serve.