Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside.
Heat the butter and oil over medium heat in a large pan. Add the chopped onions, crushed garlic, cumin, cilantro and peppers. Cook for about 5-8 minutes or until the vegetables are soft.
Add the cooked rice, shredded chicken, Worcestershire sauce, and soy sauce. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
Add the scrambled eggs, peas, carrots, scallions, green onions, bean sprouts and shrimp. Mix well and cook for about 3 minutes more.
Transfer the rice to a serving dish and garnish with fresh cilantro. Serve immediately.