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1
In a large high-sided skillet, melt 1 tablespoon butter (or use nonstick spray) over low heat.
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2
Once melted, pour half of your beaten egg into the pan and swirl the pan to coat with a thin layer of egg.
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3
Allow egg to set and then flip.
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4
Finish cooking on the second side, slide out of the pan, and repeat with the remaining butter and egg.
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5
You now have 2 large crepe-like egg pancakes.
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6
Slice them, and then dice in the opposite direction so that you have small squares of cooked egg.
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7
Set aside.
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8
Turn heat under skillet up to medium, and add oil.
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9
Heat until almost smoking.
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10
Crumble in rice, being sure to seperate each grain, and sprinkle with garlic powder.
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11
Turn rice around in the pan to coat each grain with oil.
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12
Stir in green onions (the key is to keep the rice moving, and scraping the sticky bits off the pan as you go).
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13
Add in meat, and egg, keep stirring.
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14
Pour soy sauce over the rice, and stir, stir, stir, coating all of the rice.
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15
It may not look like enough at first, but keep the rice moving and it will eventually coat all the rice (if it doesnt, add more soy sauce, 1 teaspoon at a time).
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16
Taste, and season with salt and pepper, or additional soy sauce, or garlic powder if needed.
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17
Serve hot, and enjoy!
