Place a medium-sized pan on fire, add the rice and the water. Cook (covered with a lid) on medium fire until the rice starts to boil then turn the fire on low and cook for approximately 10 min. When it's ready, turn the heat off and set aside.
While the rice is cooking, place one or two pans on medium fire. Just deal with one if parallel cooking isn't your thing.
Place a deep pan on medium fire, add the 1 tbsp coconut oil, the chopped red onions cook for 2 minutes tossing them from time to time. Add the ginger and the garlic, followed by the carrots cook for one minute, stirring a couple of times. Bring in the chopped greens and the broccoli florets. Cook on high fire for 5-6 minutes tossing every 30 seconds. Season with a pinch of salt and some black pepper. When ready, cover and set aside for a little later when serving.
Simultaneously, place another pan on med fire, add 1 tbsp coconut oil, add the marinated chicken breast and cook for 7-8 minutes stirring occasionally. Turn off the heat when ready.
Cook the egg fried rice by placing a pan on medium/high fire, add 1 tbsp coconut oil and when hot add the eggs. Scumble the eggs and when cooked, add the rice and the peas. Mix or toss around to make sure it gets nice and hot. Take out on the serving plates directly. Add the meat and the vegetables to the serving plates, sprinkle some sesame seeds and serve. Enjoy!