cook the rice and then let it cool completely in the fridge. Usually takes about 1 hour in the fridge or 15-20 minutes in the freezer
chop up the chicken into cubes and place in gallon size bag. Pour in the marinade and allow the chicken to marinate until the rice is done cooling.
heat medium sized skillet to medium hot and place in your chicken. Cook until done and then turn down to low so the chicken continues to soak in the marinade
in a separate pan place the diced onions with a little bit of oil. Add in the garlic powder and salt and pepper to taste. Cook until the onions are translucent
heat 5 tbsp of oil in a large pan. I use a wok but a large cast iron or pan will work as well.
once the oil is hot throw in the rice and stir rapidly until all the rice is coated in oil and begins to fry
add in the onion, frozen peas/carrots and stir for about 3-5 minutes or until the frozen vegetable are soft
add in the cooked chicken
continue to stir the rice occasionally and in the meantime in the same pan you cooked the onions crack four eggs and scramble slightly. The eggs should be about half way cooked and then throw them into the rice as well.
Stir all ingredients together and then add another ¼ cup of gluten free soy sauce stir until well mixed
then you are done. ENJOY