Debone the chicken breast. Reserve the bone.
Cut the chicken meat into half-inch wide strips about a quarter of an inch thick.
Cut the pork into strips the same size as the chicken.
Peel and thinly slice the shallots.
Crush, peel and mince the garlic.
Peel and grate the ginger and turmeric.
Deseed and dice the bell peppers.
Rinse the sweet peas. Drain well.
Heat the cooking oil in a wide thick-bottomed frying pan.
Saute the shallots and garlic until fragrant.
Add the grated ginger and turmeric with their juices.
Spread the chicken strips on the bottom of the pan. Cook over medium-high heat without disturbing for about a minute. Flip them over and cook for a minute.
Drizzle in a about one tablespoon of fish sauce and sprinkle in some pepper.
Stir the chicken. Cook for another minute (the chicken strips are a quarter of an inch thick and that means a short cooking time!).
Move the chicken strips to a plate and set aside.
Spread the pork strips on the bottom of the pan. Brown for a minute, flip over and brown the opposite side.
Pour in one cup coconut milk. Throw in the reserved chicken breast bone. Season with a tablespoon of fish sauce and sprinkle in more pepper. Stir.
Bring the mixture to a simmer. Cover the pan and set the heat to low. Cook the pork until done and the mixture is almost dry, about 30 minutes.
Pour in two cups of coconut milk. Stir. Taste. Add more fish sauce and pepper, if needed.
Stir in the glutinous (sticky) rice, regular rice and Japanese rice.
Add the bell peppers and peas. Stir.
Cover the pan and let the rice cook in the coconut milk until done. Check after 25 minutes. If the coconut milk has been completely absorbed but rice is still undercooked, pour in more coconut milk.
Spread the cooked chicken strips over the rice.
Cook the brighe until the rice is done, all the coconut milk has been absorbed and the chicken has been heated through.
To serve, garnish the bringhe with wedges of hard-boiled eggs and, optionally, scallions and more bell peppers.