So this is the recipe I have going right now to make all this food in a big batch:

9 cups Jasmine Brown Rice
9 whole eggs
36oz chicken
3 cans Chicken Broth
8 1/4 cups water

Boil 36 oz of chicken. Set the broth water aside, and cube or shred the chicken.
In a large stock pot, add 9 cups rice, 3 cans of chicken broth, and use the broth water you set aside to measure out the remaining 8 1/4 cups of water.
Add in shredded/cubed chicken.
Add 9 whole eggs.
Using a whisk, whip the eggs, chicken, rice, and broth together until the mix is thick. Season as you like, I'm using Cavender's Greek Seasoning.

Bring to a boil, then simmer for 20 minutes until the rice has absorbed the moisture. Stir frequently to keep it from clumping and to keep it fluffy.

Once complete, divide finished product into 9 Tupperware containers for storage. Should yield 9 servings, each containing 2 cups cooked rice, 4oz shredded chicken, and 1 whole egg.