A twist to your regular fried rice… I love using wild rice instead!

1. Pound chicken to 1/2 inch thickness and marinate for a few hours in sauce of choice.
2. Fried rice is best when you use pre-cooked rice that’s been chilled in the fridge. I cooked the rice ahead of time and placed in the fridge until I was ready to cook dinner. Simply add 1 cup rice, 1 3/4 cup water, and 1 Tbsp ghee to a pot and cook on low until liquid has been absorbed.
3. When you’re ready to get dinner started -remove chicken from marinade. Heat a grill to medium-high heat and cook on each side for 4 minutes.
4. For the rice - heat a large skillet or wok to high medium high heat. Add avocado oil. Add diced onions and cook until soft. Add the broccoli, mushrooms, and carrots. Cook until veggies are somewhat soft and crispy. Add minced garlic, mix well.
5. Add pre-cooked rice, mix well. Add coconut aminos and mix, cook until all sauce has been soaked up.
6. Push rice to one side of the pan, add a little more oil and cook your eggs. Scramble and mix everything together.
7. Drizzle with sesame oil and garnish with sesame seeds.