Boil the water. Add the rice, margarine, and salt. Return the water to a boil and cover on low heat for 20 minutes or until the water is absorbed. Remove the rice from the heat and fluff the rice with a fork.
In a large skillet, heat the oil over high heat; add the chicken chunks and stir fry it for 3 minutes or until no pink remains, stirring constantly. Add the eggs, salt, and pepper and stir fry over medium heat for 3 to 4 minutes, stirring constantly. Add the rice and soy sauce and cook for 3 to 4 minutes.
Stir in the sliced onion, remove from the skillet, and serve!
Pretty good recipe. I substituted hot sauce or the soy and it turned out well. In future recipes, I am probably going to add some chicken broth, onions, oregano, and garlic to really enhance the flavor.