Fried Rice with Coconut Milk-Poached Chicken

1 lb of chicken breast cutlets

1 can coconut milk

1 cup basmati rice 

2 tbsp sesame oil

2 tbsp minced ginger

2 cloves garlic, minced

½ white onion, minced 

1 cup carrots, diced (I cut carrot sticks into pieces) 

1 red bell pepper, diced

1 cup sugar snap peas

2 cups sliced baby Bella mushrooms

2 eggs

3 tbsp soy sauce 

__

Pour coconut milk into a deep sauté pan and stir to combine. Place chicken cutlets into milk over medium heat. Cover and let simmer for 15 mins then set aside. Meanwhile, combine  basmati rice in 1.5 cups of water, cover and let simmer for 10 mins or until all the liquid is absorbed. Set aside. Heat sesame oil over medium-high in a large sauté pan (or wok!). Add ginger, garlic, and onion and sauté until bright and fragrant, about 3 mins. Add carrots, bell pepper, and peas and let cook for around 7 mins. Then add mushrooms, cooked basmati rice, and soy sauce. Stir to fully combine and let cook for about 5 mins. While this cooks, cut chicken into pieces and then fold into rice. Push rice mixture to the side and add eggs, stirring to scramble. Then combine into rice. Serve with easy homemade spicy mayo.