PREPARATION:

1. Prepare Pickled Ginger Slices, if desired. Place rice in large bowl; add cold water to cover. Stir rice gently with fingers. (Water will become cloudy.) Drain rice in colander. Repeat washing and draining 3 or 4 times until water remains almost clear. Place rice in large, heavy saucepan with tight-fitting lid. Add 2-3/4 cups water; soak 30 minutes. Gently stir 1/2 teaspoon salt into rice. Cover and bring to a boil over medium-high heat. Reduce heat to low; simmer about 15 minutes or until liquid is absorbed. Do not lift lid during cooking. Remove pan from heat; let stand, covered, 15 minutes. Gently fluff rice with wooden spoon or paddle. Lay dry kitchen towel over saucepan; cover towel with lid. Let stand 10 minutes to absorb excess moisture.
2. Cut Pickled Ginger Slices into thin strips; set aside. Place peas, remaining 1-1/2 cups water and 1/2 teaspoon salt in small saucepan. Bring to a boil over medium-high heat; boil 4 minutes or until peas are tender. Drain well. Squeeze grated ginger between thumb and fingers to extract juice into cup. Squeeze enough ginger to measure 1 teaspoon ginger juice. Combine 1 tablespoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce and ginger juice in medium saucepan; bring to a boil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink. Turn off heat.
3. Place eggs, remaining 1 tablespoon sugar, 1 tablespoon sake and 1 teaspoon soy sauce in medium skillet. Cook 3 to 5 minutes over medium-low heat, stirring constantly with fork until eggs are set but still moist. Remove from heat.
4. Divide rice among four individual serving bowls. Place equal amounts of chicken, eggs and peas over rice in triangular patterns. Garnish with Pickled Ginger Slices.