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Heat 1 teaspoon of the oil in a large wok over high heat. Pour egg into wok; cook, tilting wok, until omelette is just set. Remove omelette from wok; chop coarsely.
Heat 3 teaspoons of the remaining oil in wok; stir-fry chicken for 2 minutes or until browned. Remove from wok.
Heat remaining oil in wok; stir-fry capsicum, half the onion, cabbage, mushrooms, garlic and chilli for 3 minutes or until vegetables soften.
Return chicken and egg to wok with rice, sesame oil, soy sauce, onion and 2 tablespoons of the sweet chilli sauce; stir-fry until heated through. (Taste and add extra soy sauce if desired.)
Serve rice, drizzled with remaining sweet chilli sauce and sprinkled with coriander and remaining onion.