Sauce. Mix all ingredients in a bowl and set aside.
Chicken prep. Season the chicken with salt and pepper. Set aside.
Heat the wok pan or a large skillet over medium-high heat with vegetable oil, cook chicken on both sides for about 3-4 minutes until golden brown. Remove from pan and set aside.
Stir Fry. Wipe or wash the skillet, add carrots, cook for 1-2 minutes,s and follow with bell pepper and, mushrooms.
Fry on medium until veggies become almost soft. You want to leave the veggies crunchy and not too soft.
Make space in the middle and throw in onion, garlic, ginger powder.
Stir fry for few minutes until fragrant. Make space in the middle and break two eggs scrambling until just set.
Add the cooked rice, chicken and pour in the sauce.
Fry for 1-2 minutes and remove from heat.
Serve. Garnish with scallions, hot peppers, chili flakes, more sweet and sour sauce, and serve immediately.