2 cups of rice
chicken tenders or breasts, cut up into bite-sized chunks
gluten-free soy sauce
pack of frozen Asian vegetables
1 onion, chopped
2 cloves of garlic, chopped
ground cayenne pepper (for a spicier version)
In a large pot, add the uncooked rice with about 4 cups of water. Bring to a boil, then lower and cover until cooked.
Meanwhile, in a large frying pan or wok lined with warmed olive oil, place the chopped garlic and onions. Let simmer for a few minutes, then add the chicken, and cook until chicken is white inside. Add in a generous amount of soy sauce and the frozen veggies, and simmer until veggies are cooked. Then add the cooked rice into the frying pan or wok, and stir until everything is mixed. Add more soy sauce as needed until rice is a light brown color. (For a less saltier version, use low sodium soy sauce) Taste as you go to make sure it's not too salty. Season with garlic and onion powders, and if you're going for the spicy version, the ground cayenne pepper as well.
In the same large pot that is now empty after the rice, add in the cracked egg, and stir around for a few minutes until cooked. Then add into the wok or frying pan with everything else.
Cover the frying pan or wok and let it all stir fry together for up to 10 minutes. Then serve.
This is a great option for anyone and is quick for weeknights. Enjoy!