1 large head broccoli (including stems), cut into 1″ pieces
1/2 inch fresh ginger, grated
1 garlic clove, crushed
1 tbsp soy sauce
In a medium pot, cook rice as per package instructions. Do not overcook. Rice should be al dente. I like to add a 1/3 cup less water and undercook by a few minutes. Usually takes 35 minutes for my rice.
While rice is cooking, stir fry other ingredients in batches and transfer to a large bowl, starting with eggs.
Preheat large deep skillet on medium – high heat. Spray with cooking spray (use oil if using non-stick wok) and add eggs. Stir often to make scrambled eggs. Transfer to a large bowl.
Return skillet to the stove, increase heat to high and add butter. Add mushrooms and soy sauce; cook until golden brown, stirring frequently. Transfer to the bowl with eggs.
Return skillet to high heat, spray with cooking spray, add Chicken ingredients and cook until a bit golden brown, stirring occasionally. Transfer to the same bowl.
Return skillet to high heat, add Peppers, Zucchini & Broccoli ingredients and cook until golden brown but still firm, stirring frequently. Transfer to a bowl with other ingredients.
Return skillet to high heat and add 1 tbsp coconut oil. Fluff rice with a fork, add to the skillet along with 1 tbsp soy sauce and cook until rice is crispy and has browned a bit, stirring frequently. Transfer previously cooked ingredients from a bowl to the skillet, add green onions, stir and serve hot.