Stoked at Home

2 I like to use leftover rice for this meal or make rice about 30 minutes in advance to starting this meal.
0 This is a prep heavy meal so the first thing you want to do is make the sauce by stirring all of the ingredients in a bowl, cover and set in the fridge until ready to eat.
1 The chop all of your veggies and place them in a large bowl.
3 Preheat the grill to a medium high heat.
4 If you are using cast iron pans, you will want 3 large pans over a medium high heat. You will follow all of the same steps, just cook the rice, veggies and chicken separately. 
5 Start by adding 2 tbsp of butter to the flat top and grill the onions for the rice for about 2 minutes before adding the rice to the grill. Give it all a good toss and let it cook while you get the veggies and chicken on.
6 Next, you will add just the carrots to the grill with a drizzle of olive oil (leaving plenty of space between the rice and chicken). Let those cook for about 3 minutes before adding on the rest of the veggies.
7 While the carrots are cooking, add the chicken to the grill with 1 tbsp of olive oil. Season the chicken with salt, pepper and garlic to taste. After a while flip the chicken and season the other side.
8 Add the rest of the veggies to the grill, season with salt, pepper and garlic if desired.
9 Toss the rice and then create a well in the middle to add the eggs. Crack both of the eggs in the well, scramble until cooked and them toss with the rest of the rice. Add a little bit of garlic powder and 3 tbsp of coconut aminos or soy sauce.
10 At this point you can flip the chicken again and drizzle on 1/4 cup of coconut aminos all over the chicken.
11 Once the veggies are tender, you can remove them from the grill with the rice and keep flipping the chicken until you reach an internal temperature of 165℉.
12 Chop the chicken and serve it with the rice, veggies, sauce and green onions on top.