Big-Ass Pot of Chicken Fried Rice

This was one of the best last minute throw-togethers I have ever done. We ate it for three meals, and even Hunter liked it! When I cook it again, I am going to spice it up a little more.

Chicken Fried Rice

Chicken:
3-4 Boneless, skinless chicken breasts, chopped into small pieces
2 T soy sauce
2 T corn starch
Ground black pepper
2 T vegetable oil

Sauce:
1/4 c soy sauce
2 T rice wine vinegar
1 t brown sugar

Rice and Veggies:
6 cups cooked rice (or two bags of boil-in-bag rice, cooked)
3 large eggs
1/2 lb bag shelled edamame
1 large carrot, diced
1 medium onion, chopped
2 cloves garlic, minced
1/4 inch of minced ginger
2 T vegetable oil

Start cooking the rice. Prepare chicken by chopping into small pieces and tossing with soy, starch and pepper. Heat oil in very large skillet. Cook chicken until cooked through and remove to separate bowl.

In same skillet, add 2 T more oil and crack eggs into skillet. beat as they cook to blend yolks and whites. Add onions, garlic and ginger and cook for 3 minutes with eggs. Add vegetables and continue cooking for 7 minutes. Add rice and sauce and cook for five minutes. Add chicken back to pot, turn off heat and cover for five minutes.
Serve with Sriracha!