Rinse and drain the shirataki (or Konjac) rice, following the package instructions. Saute the rice over a large cast iron or non-stick skillet with no oil over low heat. Stir periodically and gently until the rice grain starts popping and the water evaporates further, about 10 minutes. Set it aside.

In the meantime, in a large bowl add the sliced chicken with seasonings from salt to olive oil. Gently mix well. Set it aside in the fridge.

Prepare onion and garlic in one plate and tomatoes in a bowl. Dice broccolini to about 1-inch sections in diagonal shape. Combine the coconut aminos and fish sauce in one bowl.

Preheat a large skillet or wok over medium heat until it’s too hot to place your palm near the surface, about 2-3 inches away. Add 1.5 tbsp oil, Sear the chicken in a single layer over medium-high heat without touching until the bottom is golden brown, about 3-4 minutes. Then use a fish spatula to flip and sear the flip side, about 2-3 minutes. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.

Use the same skillet, add 1 tbsp oil. Saute garlic with a pinch of salt over medium-high heat for about 3 seconds then add onion. Stir fry until the onion sweats, about 10 seconds.

Push the ingredients to the side of the skillet and add 2 eggs. Fry the eggs until they are half way cooked, then roughly break them up with a spatula.

Add broccolini with 2 pinches of salt. Saute until it turns softer, about 1 minute.

Add tomatoes and chicken, give them a quick toss then add the rice and sauce. Gently toss and scoop for about 30 seconds.

Off heat, serve with lime wedges on the side and top with scallions, if using.

Serve warm or at room temperature.