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In a small saucepan, stir together the broth, white parts of green onion, and 2 tablespoon of the chia seeds and let stand for about 20 minutes. (Makes about ⅔ cup green onion-chia gel.)
Bring the green onion-chia gel to a boil over high heat. Add the rice and stir for about 30 seconds. Cover, reduce heat to low, and cook until rice is steaming hot and has a sticky consistency, about 4 minutes.
Meanwhile, heat the oil in a nonstick (PFOA-free) skillet over medium heat. Add the eggs and cook until desired doneness, such as sunny-side-up, about 4 minutes.
Divide the sticky rice mixture onto plates or into bowls and top each with an egg. Sprinkle with the tamari, the remaining ½ teaspoon of chia seeds, and the green parts of green onions. Serve immediately.