Chicken and Pea Pod Fried Rice

I am sure I have exalted the virtues of the ordinary roasted chicken and the infinite culinary possibilities that lie within the leftovers so many times this year that I may be nearing redundancy.  Nonetheless, I just do not ever tire of the delicious, inexpensive, healthy and ridiculously easy meals that can be made with the humble chicken as its main ingredient. Just by keeping a few items of fresh produce and some basic pantry staples on hand, anyone, and I really mean anyone, can zip in the door from work or a day running the kids around and doing errands and have dinner on the table in no time and with very little effort.

Chicken and Pea Pod Fried Rice
1 cup leftover chicken, cubed
1 cup leftover white rice
1/4 cup sliced carrots
1/2 cup chopped onion
1 handful snap or snow pea pods
3 cloves garlic
1 egg
1 tablespoon Hoisin
1/4 cup soy sauce
2 tablespoons rice wine vinegar
hot sauce, to taste   

Combine the Hoisin, soy sauce, rice wine vinegar and hot sauce and set aside. In a large skillet or wok preheated over medium heat with several tablespoons of canola oil, begin by stir frying the onions and carrots for several minutes.  Next, add the garlic followed by the pea pods and rice.  Continue stir frying until ingredients are combined and heated through.  Make a well in the middle by pushing the rice up around the edges of the pan and scramble the egg right in the well.  Once cooked, stir to combine with the rice. Add the hoisin mixture and combine well.  Let cook for several minutes for flavors to come together and serve with extra hot and soy sauce on the side.