Quick Chicken over Rice

I tried to create this recipe as a quick delicious, easy dinner solution. In Asian families, a meal is not complete without rice, and it doesn't take much more time to make the meal complete. The rice cooker plays a big part in the modern Asian meal, so when using a rice cooker, follow the manufacturer's directions and measurements. This meal served in a little bowl will be a combination of protein and some vegetables over hot cooked rice. The result is quite satisfying and very easy to make. All the ingredients used to prepare this meal are available in a well-stocked supermarket these days.

Ingredients:
2 cups roasted chicken
1 cup chicken broth
2 tbs coconut oil
1/2 white onion, thinly sliced
1 tbs fresh ginger, minced
1/4 cup soy sauce
2 tsp sugar
3 cups baby spinach leaves, rinsed and drained
2 eggs
2 cups Roma tomatoes, diced
1 tbs lemon juice
Other
2 or 3 cups of hot cooked rice (your choice of long grain, short grain, or brown rice)

Directions:
In a deep 10 in. frying pan over high heat, stir oil, onions, and ginger until the onions are likely browned. Add broth, soy sauce, and sugar. Add chicken and bring to boil. Add spinach. Cover and cook until spinach is wilted (about 1 minute). Meanwhile, in a small bowl, beat eggs to blend. Reduce heat to low. Evenly distribute the beaten eggs into the pan. Cover and cook just until the eggs are softly set (2 to 3 minutes). Add chopped tomatoes, lemon juice and turn heat off.
To serve, spoon the rice cooker-prepared hot rice into a bowl. Top with equal amounts of the egg-spinach, tomatoes, and broth mixture.