This was amazing. It went so well together. I love a crispy chicken cutlet. As far as the chicken goes I stuck with the recipe except I added a little sesame oil in with the egg and some sesame seeds into the panko. I also air fried the chicken. https://cooking.nytimes.com/recipes/1021957-chicken-katsu

Fried rice

1 Package of microwave jasmin rice-cooked per package and chilled in the fridge

2 Tbls of coconut oil

1 Garlic clove grated or minced

1 Tsp of grated ginger

1 Tbls of soy sauce

1/4 Onion diced

8oz Package of sliced mushrooms rough chopped

1 Egg beaten

Chopped green onions

Heat your oil in a non-stick pan add in the onion and mushrooms cooking until the mushrooms start to brown, add in garlic and ginger and cook about 1 minute. Add in the rice and cook until a little brown adding more soy sauce if needed. Add in your beaten egg and cook a few minutes. I used the leftover egg from breading the chicken. Garnish with the green onions.