Cook rice according to directions. (In ingredients I have the amount of rice and water for 6 servings for the rice that I use) Add salt and oil to water and rice.
In medium size bowl, combine water, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger and green onions. Stir until combined and set aside.
Trim chicken thighs of fat and you can either leave whole or cut into bite size pieces, whichever you prefer.
Place oil in pan over medium heat and add chicken.
Cook chicken 5-7 minutes or until cooked through.
Add the soy sauce mixture to the chicken. Bring to a boil, reduce heat and cook for about 10 minutes. Turning occasionally.
In a small bowl or cup, add cornstarch and 1 Tablespoon of water. Mix and add to chicken. Stir until the sauce has thickened.
In a small frying pan, scramble up the eggs.
Add the soy sauce, green onions and eggs to the finished rice.
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