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. Pour beaten eggs into the well. Using a spatula or chopsticks, gently swirl the eggs into the hot rice, emulating a scramble, and cook for 1-2 minutes until eggs are softly set but still slightly runny.
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
