Mushroom flavored soy sauce
Heat wok on high flame until very hot add 1 tablespoon vegetable oil and 1 tablespoon sesame oil and the chicken. stir once or twice and add a pinch of ginger and garlic stir for another 30 second and add a few dashes of soy sauce stir for another 30 seconds remove from wok and set aside. add beaten egg and stir until soft scrambled and remove from wok and set aside.
add another tablespoon of sesame oil and add in the carrots and broccoli stir a few times and add the water or stock and a few dashed of soy sauce and another pinch of ginger and garlic stir and place a lid over the wok and let steam for about 45 seconds. Add the onion, peppers, mushrooms and bok choy and cook until just short of being done, remove from pan and set aside with the chicken and egg.
add the rice and the rest of the ginger and garlic and stir a for about 20 seconds. return all the ingredients back to the wok and stir them together adding a few more shakes of soy sauce and a few drips of sesame oil peanuts and serve. Top with green onion (I did not have any so I did not add them) and enjoy.
It sounds like it is a lot of work but as long as you have everything ready to go before you even get the wok out it is really fast and it doesn't feel like that much work at all.