In a large nonstick wok-style pan, heat 2 olive oil sprays and cook the eggs. To do this, spread the eggs out evenly and cook, breaking up while they cook.
After the eggs are cooked, remove them from the pan and set aside. Continue to break the eggs apart. Recoat the pan with 2 more olive oil sprays, off heat.
Add the red pepper, peas and carrots, snap peas, garlic and ginger to the pan. Saute for 5-7 minutes until the peas and carrots are cooked through.
Add the chicken and stir until combined. Add in the rice and heat through. Add in the cooked egg, soy sauce and rice wine vinegar. Stir to combine. You can add more soy sauce if necessary.