Heat rice in microwave oven following packet directions. Transfer to a large bowl. Set aside.
Combine reduced salt soy sauce, tomato paste and chilli jam in a small bowl.
Heat half the oil in a large non-stick wok over high heat. Add chicken, garlic and ginger. Stir-fry for about 4 minutes, breaking up mince, until it is no longer pink. Add vegetable mix and ¼ cup water, stir-fry for a further 2 minutes or until vegetables are just tender.
Add boy choy and sauce mixture. Stir-fry to combine. Remove from heat. Cover to keep warm.
Heat remaining oil in a large non-stick frying pan over medium heat. Crack eggs, one at a time, into pan. Cook for about 3 minutes, or cooked to your liking.
Serve eggs over rice. Sprinkle with shallots and chilli.

Packaged fresh vegetable stir-fry mixes are available from the fresh food section in major supermarkets. If preferred, use a frozen stir-fry mix or 400g mixed chopped fresh vegetables of your choice eg cabbage, carrot and capsicum.
For a fresh side, serve with sliced fresh cucumber and tomato wedges.
Check labels on Thai chilli jam and choose the brand lowest in sodium.
Microwave rice can be replaced with 3 cups cooked brown rice.