This dinner is tasty and easy for those hectic nights. You can really save time and make your rice ahead of time and refrigerate it. I always add a few more bean sprouts on top for extra crunchiness!
1 1/2 cup of long grain white rice
1 lb. chicken cut into small chunks
1 cup of low sodium soy sauce
3 Tbs. brown sugar
2 Tbs. rice wine vinegar
1 Tbs. grated fresh ginger
1 Tbs. canola oil
2 carrots, cut into matchstick size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions, thinly sliced
4 large eggs, beaten
Cook the rice and set aside. In a small bowl combine the soy sauce, sugar, vinegar and ginger. Cut up your chicken into small chunks and put into your sauce marinade. Let chicken marinade for at least 30 minutes. Heat the oil in a large nonstick pan over med high heat. Add the carrots and cook, stirring for 2 minutes. Add the snow peas, bean sprouts. Cook stirring until vegetables are slightly tender. Transfer to a bowl. With tongs fish out your chicken chunks leaving the sauce behind. Cook the chicken on high heat so that the meat caramelizes on the outside. Leaving your chicken in the skillet turn down the heat on your skillet to medium. Add the cooked rice, scallions and the chicken marinade. Cook until heated through. Push the rice to the edges of the pan. Pour the egg mixture into the center and scramble, until set. Stir the eggs into the rice and add your vegetables, cook for 2 minutes and serve.