Rinse the rice well. Cook according to package directions. Allow rice to cool. Dice the peppers and onion and set aside. Break the eggs into a bowl and beat, then set aside.

Cut the chicken into very small pieces. Add about 2 tbsp. of peanut oil to a large skillet or wok. Heat until a drop of water evaporates immediately. Add the chicken and the chopped garlic to the skillet. Add salt and pepper to taste. Cook until the chicken is no longer pink. Remove chicken to a bowl.

Add about 2 tbsp. of peanut oil to the skillet. Add the diced peppers and onions and cook until just tender. Move the peppers and onions to one side of the skillet and add the beaten eggs. Cook until done, chopping them into chunks as they cook.

Reduce heat. Add the cooked chicken and the cold, cooked rice to the wok. Add the fried rice seasoning packet and mix all ingredients well. Finally, just before serving, add the bean sprouts to the skillet and gently mix in. Serve.