Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker until tender. Set aside when done.

While the rice is cooking, slice the chicken breast into thin strips.

Place the flour in a bowl and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Coat the chicken strips in the seasoned flour.

Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the floured chicken strips and sauté until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.

In the same pan, add the remaining 1 tablespoon of oil. Add sliced onions and sauté for 2 minutes until they are translucent.

Add sliced red bell pepper, julienned carrots, and diced tomatoes to the pan. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

Beat the eggs in a small bowl and make a well in the center of the vegetable mix in the pan. Pour the beaten eggs into the well and scramble them lightly until fully cooked. Mix with the vegetables.

Return the chicken to the pan and add the cooked rice. Drizzle with soy sauce and the remaining 1 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine all ingredients evenly.

Cook everything together for an additional 3-4 minutes, making sure all elements are hot and evenly mixed. Adjust seasoning if needed.

Serve the stir-fry hot, garnished with sliced green onions or sesame seeds if available.