1 1/2 cups Chicken Breast, Sliced into thin strips, about 10 ounces
3/4 cup Chopped Onion, About half a small onion
1 tablespoon Minced Fresh Garlic
4 cups Cooked White Rice, Cold, 1 cup uncooked makes 4 cups
1/2 cup Green Onions, Sliced, plus additional for garnish
2-3 tablespoons Tamari Gluten Free Soy Sauce, To taste
In a large saucepan or wok, heat 1 teaspoon of olive oil on medium heat.
In a medium bowl, whisk together the eggs, water, and a pinch of salt and pepper until the eggs are fluffy and pale yellow.
Pour the eggs into the prepared pan and cook until the top begins to set, about 3 minutes. Cover the pan with a lid and cook until the top of the eggs are completely set, and begin to bubble, about 2-3 minutes. Flip the eggs onto a cutting board to let them cool. Note: Do not fold the eggs in half, keep them like a big, flat pancake.
Add sesame oil and 1/2 tablespoon olive oil to the pan and turn to medium-high heat. Add the sliced chicken and cook until the chicken is golden brown on the outside. Add in the onion and garlic and turn the heat down to medium. Cook until the onions are golden brown and then season with a pinch of salt and pepper.
Add in the remaining 2 teaspoons of olive oil, followed by the rice and green onions. Cook, stirring occasionally until the rice is lightly browned and heated through. Then, slice the eggs into very thin strips and mix into the rice.
Season to taste with soy sauce, garnish with extra green onions, and DEVOUR.