Remove the chicken from the packaging and cut into 2cm dice. Mix the honey, miso, and soy in a medium bowl until smooth. Add the chicken. Cover and refrigerate.
Place the rice in a heavy-based medium saucepan with a tight-fitting lid. Wash the rice several times. Add 2 ½ cups cold water and let soak for 30 minutes. Place the rice over medium-high heat and bring to the boil. Boil for 10 minutes uncovered or until the water has evaporated and there are small ‘holes’ in the top of the rice. Reduce heat to low, cover and steam for 10-15 minutes or until rice is cooked. Spread on a tray and allow to cool. Refrigerate for one hour.
Beat the eggs. Pour a little oil into a frying pan and heat over medium-high heat. Pour the egg into the pan and swirl around to make a thin omelette. Cook for a few minutes. Remove from heat. Remove and roll into a cylinder. Set aside.
Pour a little oil into a wok and, over high heat cook the chicken for 5 minutes. Add the capsicums and cook for a few minutes. Add the peas, prawns and lup cheong and cook for a few minutes. Add the rice and cook for a further few minutes. Pour in the sesame oil, oyster sauce, soy sauce and lemon juice. Check for seasoning.
