Wash the rice thoroughly and cook in salted water according to package instructions.
Also wash and dry the meat and cut into fine strips.
Mix in a bowl with the soy sauce and refrigerate. Clean the mushrooms and cut them into strips as well. Roughly dice the bell pepper and cut the spring onions into rings. Remove the chicken strips from the soy sauce and drain, reserving the sauce.
Heat half the oil in the wok and fry the chicken for 5 minutes, then remove and keep warm. Sauté the vegetables vigorously in the remaining oil for about 3 minutes. Then add the ginger, sherry, remaining soy sauce, rice and meat. Finally, add salt and pepper.