1 fryer (3 lbs.)
1/3 c. soy sauce
2 tbsp. sugar
4 tbsp. oil
1/2 c. sliced scallions
1 c. sliced mushrooms
1/2 c. chicken broth
1/2 c. canned peas
6 eggs, beaten
3 c. cooked rice

Boil chicken, remove skin and bones and cut into bite-size pieces. Marinate in soy sauce mixed with sugar 30 minutes. Drain, reserving marinade. Heat oil in large skillet, saute chicken 5 minutes. Add mushrooms and scallions and saute 2 minutes. Stir in broth, peas and marinade. Cook over medium heat 2 minutes. Pour in eggs, stir lightly and cook 2 minutes or until egg is set. Serve chicken over rice. 6 servings.