Cook the rice: In a large pot or rice cooker, combine rinsed rice with water and cook until fluffy and tender, about 15 minutes. Fluff with a fork and set aside.
2 cups White Rice
Heat a frying pan over medium heat, add shredded chicken, and stir-fry for 2-3 minutes until warmed through. Pour in soy sauce and cook for another 1 minute, coating the chicken evenly. Remove from heat and set aside.
2 cups White Rice
Create a well in the center of the cooked rice in the pot or bowl. The residual heat from the rice should be enough to fully cook the eggs; if needed, place the pot over low heat briefly.
2 cups White Rice
Add the cooked shredded chicken and soy sauce mixture to the rice and eggs. Mix thoroughly, combining all ingredients into a cohesive, savory rice bowl. Heat the mixture through for 1-2 minutes until steaming hot.
2 cups White Rice
Transfer the mixture to serving bowls, garnish with chopped green onions if desired, and serve immediately while hot.
2 cups White Rice
