Season the sliced chicken breasts on all sided with salt and pepper. In a very large wok on high heat with 1 tablespoon of sesame oil add in the chicken and cook until brown and cooked through.
Remove the chicken, add in the remaining sesame oil along with the peppers, snow peas, mushrooms and green onions and stir fry on high heat for 2 to 3 minutes.
Next, add in the brown rice and continue to stir for 3 to 4 minutes on high heat.
In a bowl whisk together soy, garlic, ginger, water, sugar, mirin and fish sauce. Once it is combined add it to the wok and cook for 2 to 3 more minutes and keep warm.
In a small non stick skillet on medium-high heat, add in the oil and fry your egg to the desired amount of doneness.
To Plate: add the stir fried rice, vegetables and chicken to a bowl. Top off with fried egg and garnish with Sriracha and cilantro.