In a small bowl, mix the Soy Sauce (2 tablespoon), Sweet Chili Sauce (3 tablespoon), juice of the Lime (1) and salt and pepper.
Deseed the Jalapeño Pepper (1).
Dice the Carrot (1 cup) and the Onion (1/2). Mince the Garlic (2 clove). Finely chop the Fresh Ginger (1 inch) and jalapeño pepper.
Chop the Broccoli (1 1/2 cup) and Mushroom (1 1/2 cup).
Shred the Chicken (2 cup).
Prepare White Rice (3 cup).
In a large pan or wok, heat peanut or Vegetable Oil (to taste). Don’t use olive oil because it doesn’t hold up well to high heat. Add the onions, carrot, jalapeno, garlic and ginger. Sauté until nice and soft.
Add the broccoli and mushrooms and 2 tablespoons of the sauce and stir.
Add the shredded chicken and sauté until most of the liquid evaporates.
Make a well in the center of the wok or pan and add the cold rice, along with any remaining sauce.
Stir together until all the liquid is absorbed and the grains of the rice are fluffy and hot. Taste and adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) or any additional soy sauce if necessary.
Add a squeeze of lime juice if you'd like, and serve hot.