Cook the chicken wings according to the recipe that follows in link below.

• When the wings are cool enough to handle remove the skin and bones. (see video tutorial)

  Note: Discard skins and save bones to make broth if desired.

Cook the Basmati rice according to the package direction (or can use 3 cups left over rice)

Let's cook the fried rice:

• In a non-stick everyday pan or wok, heat the sesame and olive oil using medium heat.
• Add the onions, carrots and string beens. Add the ginger, garlic and white parts of scallions. Season with a pinch of sea salt (or kosher) and freshly ground black pepper.

  Note: I used 1/4 teaspoon of the salt and pepper.
• Give it a quick mix. Turn up the heat to medium-high and cook 2 minutes until the veggies starts to brighten in color.

  Note: Stir a couple of times during the 2 minutes.
• Add in the cumin and 2 teaspoons soy sauce. Stir and cook 2 more minutes.

  Note: the veggies will be bright in color and still al dente.
• Add in the cooked rice and the remaining soy sauce. Add in 1/2 of the green scallions parts (use remaining scallions for garnish). Add in the cilantro. Mix. Breaking up any lumps of rice.
• Add in the boneless skinless chicken wings. Mix to combine.
• Turn off the stove and serve hot. Enjoy!