Add 4 cups of Jasmine rice, 4 cups of water, ½ stick of butter, 2 tablespoons olive oil, and fresh herbs to an Instant Pot. Cook on high pressure for 13 minutes. Allow the rice to naturally release for 10 minutes, then fluff it and set it aside.

Cook bratwurst over a charcoal grill until browned and cooked through, about 10–12 minutes. Remove from heat, cool slightly, and slice into bite-sized pieces.

Make the Chimichurri Sauce. Combine olive oil, parsley, cilantro, thyme, rosemary, garlic scape, and garlic cloves in a food processor. Pulse until a coarse paste forms.

Pat the chicken drummies dry and place them in a large bowl. Coat thoroughly with the Chimichurri sauce.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet. Sear chicken on all sides until golden brown. Transfer to a 400°F oven and bake for 20 minutes or until the internal temperature reaches 165°F. Remove and set aside.

In a large cast-iron skillet, heat 2 tablespoons of sesame oil over medium-high heat. Add the broccoli, kale, bell pepper, and zucchini. Cover and steam-sauté for about 4 minutes, until the vegetables are bright and tender. Remove from heat and set aside.

In a small skillet, heat 1 tablespoon olive oil. Add the eggs and scramble until light and fluffy. Set aside.

In a large wok, heat 2 tablespoons of sesame oil and 2 tablespoons of soy sauce over medium-high heat. Add cooked Jasmine rice a little at a time, stirring with a wooden spoon to fry evenly.
 Add in the veggies, scrambled eggs, grilled bratwurst, and Chimichurri chicken. Drizzle with the remaining soy sauce and toss until everything is well combined and heated through. Season with sea salt and freshly cracked black pepper to taste.

Spoon the stir-fry into bowls, garnish with chopped green onions, and finish with a light drizzle of sesame oil for added flavor.