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In a small bowl whisk your eggs together with some salt and pepper.
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In a large skillet heat, a little oil over medium heat add whisked eggs.
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Let cook like an omelet but do not fold it. Flip and cook through. Remove from pan and let cool.
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Fold and slice into thin strips.
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In a medium bowl coat chicken with 2 tablespoons of oil and season with salt and pepper. In your skillet heat, a small amount of oil over medium heat add thinly sliced chicken breasts. Cook until no longer pink.
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Add diced onion and garlic. Cook another 2 – 3 minutes until softened.
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Add more oil if needed. Stir in cooked rice and in my case peas.
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Heat through.
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Remove from heat and stir in cooked egg.
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Top with soy sauce if you are so inclined.