In a large pot boil water,add chicken breasts,cook,reserve its juice to use later,Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid.

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add white onion and leek, and peas and carrots and fry until tender.

Meanwhile cook rice. Do not over cook (to make perfect rice search in my recipes)

Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Dd the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined.