Heat 1 tablespoon of oil in a frying pan over medium high heat. Add the egg, and cook for 1 minute or until golden brown, flip and cook for a further 30 seconds. Remove from the heat and slice thinly. Set aside.
Heat the extra oil in the frying pan. Add the chicken in batches and brown over high heat. Remove the chicken and set aside.
Add the onion to the pan and cook over medium heat for 2 to 3 minutes. Add the browned chicken back to the pan with the rice.
Stir fry for 2 to 3 minutes or until the rice is hot. Add the peas and stir fry for another minute. Add the sliced egg and the spring onion and gently mix.
Spoon the fried rice into bowls and serve with sweet chilli sauce and soy sauce.