Heat 2 teaspoons peanut oil in a wok or large deep non-stick frying pan over medium heat. Add 2 eggs and swirl around the pan to form a thin omelette. Cook for 1-2 minutes or until just set. Transfer to a board, roll and slice thinly. Repeat with 2 teaspoons oil and remaining eggs to make 2 omelettes.

Add remaining peanut oil to wok and return to high heat. Stir-fry chicken for 2-3 minutes or until golden. Add capsicum, peas, half the shallots, sugar snap peas and the garlic and stir-fry for 1-2 minutes or until just tender. Add rice and stir-fry for 2 minutes or until heated through.

Mix together half the kecap manis, rice wine and sesame oil and add to the wok, tossing gently until well combined. Fold through half the sliced omelette.

To serve, divide the rice between bowls and top with remaining sliced omelette, remaining shallots and scatter of sesame seeds. Drizzle with remaining kecap manis.