Cut chicken leg meat into bite-size pieces, mix with sugar, ginger liquor, soy sauce, chili sauce, and pepper, and marinate for about 20 minutes.

Soak dried shiitake mushrooms in water.
If you have raw shiitake mushrooms, you can just use them^^

When the chicken legs are marinated, stir-fry them in a heated pan.

When the chicken leg meat is cooked, wash it clean and stir-fry it with drained bean sprouts.
If you want the crunchiness of the bean sprouts, stir-fry just a little bit.
I cooked it well for the children because they're going to eat it.

Grease another heated pan and stir-fry minced garlic.

When the garlic scent comes up, stir-fry minced carrots.

When the carrot is half cooked, squeeze the water and stir-fry it with chopped shiitake mushrooms.

Add chopped green onions and stir-fry them.

Put the vegetables on one side, put cooking oil on the other side, break the eggs and scramble them.

When scrambled, mix it with vegetables and add rice.

Season with pepper and salt.

When the rice is fried, turn off the heat and mix it with sesame oil.

Put the fried rice in a bowl and put the stir-fried chicken leg with bean sprouts.