Cut chicken breast into 1 inch chunks, season with salt and black pepper and set aside.  

Dice garlic and slice onions. Set aside. 

Chop scotch bonnets (with or without seed),  set aside. 

In a bowl, whisk egg and set aside. 

1) Fry the whisked egg in a small saucepan, whisking continuously to make sure it remains scrambles.

2) Add bacon to a frying pan and fry on low heat (with or without oil) for 5 minutes on one side and 3 minutes on the second side. Once fried to done, remove from heat and set on to a paper toweled plate to drain any excess fat. Once cooled, cut the strips into small cubes. 

3) Leaving about 2 tablespoons of fat in the frying pan, add the chicken chunks and fry for 5 minutes, turning frequently to ensure all sides are well cooked.

4) Once chicken is ready, remove from skillet and place onto a paper toweled plate to drain any excess fat, and set aside.

5) In a large skillet, heat 2 tablespoons of olive oil, once heated add garlic and onions and fry together until transparent. Then add peppers and vegetables stir together and fry for about 5 minutes.

6) Then add chicken and bacon, stir.

7) Then add rice and stir to make sure all ingredients in the skillet are well incorporated. Fry all ingredients together on low heat for 3 minutes then add the soy mixture.

Done) Fry undisturbed for a further 3 minutes before removing from heat.

​ ​Your Chinese Special Fried Rice is ready ! Serve immediately with any side of your choice, no side works pretty well too :).  ​ Enjoy !!