Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate for at least 4 hours or overnight.
Heat oil in a wok or large frying pan, add onion, garlic and chilli. Cook for several minutes or until tender. Stir in chicken and continue to cook until almost cooked through.
Add rice, pea and lentils mixture to pan with sauces, cooking whilst tossing for 4-5 minutes. Meanwhile, fry eggs in a separate pan sunny side up.
Stir bok choy into rice mix and cook for another 1-2 minutes. Spoon between serving bowls and top with egg, spring onions, sesame seeds and accompany with tomatoes and cucumbers.