Chicken with Green Peppers and Black Bean Sauce

YESTERDAY I made the all-famous chicken green peppers (actually, mine were red) in blackbean sauce with rice and peas. Eggfried rice I try later today...
Here's how I did it.
Ingredients:
(SERVES ONE:~~)
1 lb (about 450g) boneless chicken breast
One red bellpepper
One jar Sainsbury's own blackbean sauce
One sachet Uncle Ben's boil in bag basmati rice (this actually serves 2 so if you are sad and lonely like me just save 2nd half in fridge for tomorrow)
Stork Margarine for frying (check that the marge you use has at least 60% fat content; otherwise you'll end up with a pan full of spitting oilwater which needs frying off first. Posh people with cooking oil already in their houses are better off using that...)
Handful frozen peas.
(I added peas to the rice as boiled is so boring...)
Originally I tried to have the rice boiling and the chicken frying simultaneously. However, after a brief burst of heat and ten minutes with neither pan coming to boil I realized my cooker fuse must have gone yet again!
Desperately I sought out a butterknife to undo plug.
Philips crew on plug too fine for my knife.
Eventually I used chicken-chopping knife to open out plug.
Removed fuse. Toyed briefly with idea of placing tinfoil in its place. Whole idea seemed too dangerous so I replaced fuse and tried again with just one electric ring on.
Yes. It worked. Boiled "in-bag" rice for ten minutes. Five minutes into this add a handful of frozen peas. Do this bit by bit over about a minute and their frozenness won't impair the boiling process.
Drain rice and peas pan.
Chicken:
Cut it into thin chopstick-manageable strips.
I was shocked how much like smoked salmon the raw chicken appeared, and how easily my characteristically blunt knife sliced on in! My hands were left really sticky from handling this meat. But I licked them clean soon enough (joke!) In fact I was so paranoid about having handled raw chicken everything that had been near it got treble washed with a brand new scrubber!
Bring oil to boil first and chuck chicken straight in.
Fry for a good ten minutes until browning very slightly. In the takeaway (and remember this is authentic takeaway food, not authentic food from China!) they never spice Chicken in the wok (or pan if you're me) because the flavouring's in the sauces which come on last.
When you're sure chicken's thoroughly cooked (test by cutting the biggest bit) add chopped bellpepper. One pepper per portion is required. Fry for two minutes.
Add enough blackbean sauce to totally cover entire contents of pan (about a quarter or third of a jar (if you're stingy you can add less and top up with water (would I do a thing like that?))) Cook in for about 2 mins.
~Arrk! Nearly forgot. Added tiny pinch chili at end of chicken/peppers cooking.
Eat.
Seriously I am not that easily impressed especially by my own "culinary" efforts but what I conjured last night was JUST THE SAME as the local Chinese for a THIRD of the price.
Wooooh!!

*

FRIED RICE: does anybody have a good recipe for this?
Do you fry straight-from-the-packet rice directly in oil?
Or do you cook rice first in water?
Here's a recipe for mixed vegetable fried rice but it states rice should be cooked first. The Chinese recipes I dug up yesterday (eg this one) seemed to imply raw rice should be fried... can you really do this?

SOMEONE PLEASE HELP!!!