4 cups cold, cooked rice

3 eggs

Salt and pepper

Vegetable oil

4 boneless, skinless chicken breast halves, cut into thin strips

1 teaspoon sesame oil

1 large onion, finely chopped

2 garlic cloves, finely minced

6 green onions, thinly sliced, plus more for garnish

2 tablespoons coconut aminos

Beat eggs with a whisk in a small bowl and season with salt and pepper. Heat very little oil over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool. Repeat with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.

In a medium bowl, toss chicken strips with 1 teaspoon sesame oil and season with salt and pepper.

Heat 3T vegetable oil over high heat in large wok and stir-fry the chicken strips until lightly golden, about 2 to 3 minutes.

Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened.

Add 2T more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot.

Sprinkle with 2T coconut aminos and mix evenly. Remove from heat and stir in chopped cooked egg.

If desired, garnish with additional sliced green onions.