1. Place the chicken in a bowl.
2. In another bowl, combine the soy sauce, honey, sesame oil and ginger. Remove 1 tbsp (15 ml) of the soy mixture and toss with the chicken. Set the remaining soy mixture aside.
3. In a large non-stick skillet over high heat, brown the mushrooms in 1 tbsp (15 ml) of the vegetable oil. Season with salt and pepper. Set aside on a plate.
4. In the same skillet, cook the chicken in the remaining oil until nicely browned, about 8 minutes. Add the mushrooms, rice, bean sprouts, green onion and reserved soy mixture. Reheat everything over high heat while stirring. Adjust the seasoning.
5. Serve the fried rice in bowls. Sprinkle with the sesame seeds.

NOTE FROM RICARDO

• To obtain 3 cups (450 g) cooked rice, you will need to cook 1 ¼ cups (250 g) raw brown rice. The brown rice can be replaced by any other rice of your choice.
• For best results, use cold rice, preferably made the day before. This will ensure a crispy fried rice that will be less likely to fall apart while cooking.