Simmer the chicken, salt, sugar, and onion in the water for 1 hour; strain and reserve broth. 3 cups are needed for cooking the rice; freeze the rest for later. Simmer 3 cups rice with 3 cups broth for 30 minutes; reduce temperature as the water disappears in the pot, and check for doneness. Fry eggs and scallion at 300 degrees in a frying pan; pour one layer at a time in the pan. After each is done, roll each one up like a jellyroll, slicing across them thinly, and reserve for the topping. Heat 2 T salad oil over 300 degree stove, and saut# the onion and garlic until the onion is clear. Stir in the cooked rice, stirring continuously, and add the soy sauce and sugar. Mix well for about 10 minutes. Top with green onion and eggs. May also add diced cooked chicken, thin sliced boiled pork shoulder, or sliced ham.