Prepare rice in an Instant Pot, pour in four (4) cups of Jasmine rice, 1/2 stick of unsalted butter, two tablespoons of extra virgin olive oil, and assorted fresh herbs. Cook for 13 minutes.

Cook bratwurst on the charcoal grill, and set aside.

Make a Chimichurri green sauce using three tablespoons of EVOO, 1 cup fresh parsley, 1/3 cup cilantro, six springs of fresh thyme, one tablespoon of minced rosemary, one whole garlic scape cut into small pieces, and three (3) whole cloves of garlic. Pulse ingredients in a food processor until you get a paste. Rinse and pat dry the chicken drummies and place them in a large measuring cup and add the Chimichurri green sauce. Mix until all of the chicken pieces are covered in sauce. Pan roast the chicken in a hot skillet with two tablespoons of olive oil and one tablespoon of butter until pieces are browned. Finish in a 400-degree oven for 20 minutes.

In a large cast-iron skillet add two tablespoons of sesame oil. When the oil is hot add chopped broccoli, Tuscan kale, green bell pepper, and zucchini. Cover with a tight-fitting lid and cook for 4 minutes. Veggies will be bright green and tender. Set aside.

In a small skillet add one tablespoon of olive oil, when the oil is a hot crack in 5 eggs and scramble until light and fluffy. Set aside.

In a large wok add two tablespoons of sesame oil and two tablespoons of soy sauce. When the wok is hot add Jasmine rice a little at a time, with a wooden spoon fry the rice. When all of the rice is in the wok add the veggies, eggs, chicken drummies, and chopped beer bratwurst. Toss until all ingredients together and add soy sauce, sea salt, and freshly cracked black peppercorns to taste.

Serve.