In a small sauce pan, mix soy sauce, mirin and ginger and put on the medium heat. When the sauce mixture starts to bubble, add chicken mince. Stir with a folk or several chop sticks (yes a few pairs) continuously while the mince is being cooked, so that the minced meat pieces separate and become like fine crumbs.
Cook until the chicken is cooked through and the cooking liquid becomes clear.
Mix eggs, sugar and soy sauce in a small non-stick frying pan (if you are using normal frying pan heat a little oil in the pan before adding egg mixture) Stir with several chop sticks continuously while the egg is being cooked . Cook until the eggs are solid and become like fine crumbs.
Serve cooked chicken and eggs on top of rice and decorate with blanched sugar snap peas.
Serve with small vegetable dish such as spinach with sesame dressing for a balanced meal.
You can use beef mince instead of chicken for variation.
Disposable wooden chopsticks are very handy utensils for cooking this dish.