Break the eggs into a small skillet and make a thin omelet. Set aside.
Make an adobo sauce in a large stockpot with the soy sauce, vinegar, garlic, and bay leaves. Add the chicken to the pot and boil until it's cooked through. Turn off the heat.
In a separate saucepan, boil the peas until just cooked. Set aside.
Heat the oil over medium-high heat in a deep-sided sauté pan. Add the chicken to the pot and fry until golden brown.
Add more oil to a large skillet or wok and fry the rice. Add the adobo sauce (removing bay leaves) and sprinkle with granulated garlic. Shred the chicken and add it to the rice mixture. Chop up the egg with a spatula and add the pieces to the rice mixture. Add the peas to the rice mixture; combine the ingredients thoroughly.
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