Start by making your rice. Place your white rice, 3 cups of water, and 1 tbsp of butter in a medium sauce pot over high heat. When water boils place a lid on the pot and reduce heat to low. Let the rice steam for 15 minutes.

Next, place your chicken in a bowl, add salt/pepper for taste and the arrowroot powder/cornstarch. Mix well to coat the chicken evenly.

Heat a large saucepan or wok on medium high heat. Drizzle avocado oil on the bottom. When oil is hot add your chicken and brown on both sides. When chicken is nice and brown add the green onion and ginger. Sauté this mixture for 2 minutes to release the flavors. Next, add the peppers, sliced carrots, and broccoli rabe. Let the vegetables cook so they soften and reduce in size. When the mixture has reduced in half add your fish sauce, soy sauce, and sambal.

Bring mixture to a boil and then reduce heat to low and let your dish simmer.

While stir fry is simmering get your rice ready. In a large pan heat sesame oil over medium heat. When oil is hot add chopped carrots and peas to your pan. Saute for a few minutes, then add your cooked rice. Spread the mixture evenly over the bottom of the pan and turn the heat on your stove to high. This will toast your rice a little. When rice is slightly brown add the remaining butter and 2 eggs. Mix the rice well until eggs are cooked.

Right before serving add chopped cilantro to the stir fry and mix well.

To serve, place your fried rice in bowl and add your stir fry on top. Garnish with more chopped cilantro.