Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Spread rice on a tray to cool.

Heat a wok over high heat. Add 1 tablespoon oil to wok. Swirl to coat. Add 3/4 of the sliced onion. Stir-fry for 1 minute or until softened. Add peas. Stir-fry for 2 to 3 minutes or until bright green. Add cooled rice. Stir-fry for 3 minutes or until heated through.

Drizzle rice with sweet soy sauce. Add half the chilli. Season. Stir-fry for 2 minutes or until heated through. Remove from heat. Cover, keep warm.

Meanwhile, heat remaining oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until egg whites are set and yolks are still soft. Spoon rice into bowls. Top with a fried egg, remaining onion and chilli. Serve.