Add about 1/2 tablespoon of oil in a cast iron skillet or wok and heat to medium. Saute meat until cooked thoroughly. Add a little salt if desired. Set aside.
Add about 1/2 tablespoon of oil to the pan, add eggs, and scramble until done. Set aside.
Again, add a little oil or lard and half the onion and garlic. Then, add vegetables. Cook until al dente. Don’t overcook or let it get too soft. Set aside.
Add a little oil or lard, add the remaining garlic and onion and saute for a minute, then add the rice. Keep turning over the rice so the garlic and onion really gets in there. Let it cook for 1-2 minutes.
Add the gluten-free soy sauce – sprinkling over all the rice to coat it evenly. Saute for another 4-5 minutes, keep turning the rice over to cook evenly. The goal is to have the sauce really get in and cook in the rice. The rice will become more glutinous and sticky. I like to cook it until the rice gets a little browned.
Once the rice is complete, add the vegetables, meat, eggs, and sesame oil. Stir everything together to mix well for about 1-2 minutes.
Remove from heat and garnish with green onions.