Chicken fried Rice

1.5 pounds of pulled chicken
2 cups of steamed rice
½ cup of peas and corn
½ onion chopped
1 head of broccoli steamed
2 sliced portabella mushrooms
1 large carrot shaved
1 tablespoon of fresh ginger
2 garlic cloves chopped
Salt, pepper, cayenne to taste
2 eggs scrambled
¼ cup of no-soy soy sauce and rice wine vinegar
(Coconut amino's is always a solid choice)
(You can also sub out the rice for cauliflower rice)

The great part of this meal is that everything is cooked and then thrown into a big pan.  Super easy!

Put 1.5 pounds of chicken seasoned with salt, pepper and cayenne, on high 4 hours.  Pull it apart and set aside. Scramble and cook the eggs on low and steam the brown rice and broccoli, then set aside.  Chop and shred and slice all the veggies. The best way was to put everything in its own bowls and when you are ready to actually eat it’s time to cook.  (you will have a million dishes)
The bulk of the work is in the prep.  It took a good 30 minutes. However, the actually cooking was 15 minutes tops!  
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Start out sauteing the mushrooms, carrots, peas, corn and onions in a big pan.  Once the veggies are cooked add the ginger, garlic, and chicken. Next, add ½ the soy sauce and rice wine vinegar.  Stir to incorporate, next add in the rice and eggs and the rest of the sauce.  

Let all the flavors come together on low heat and serve!

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