In a pan, fry the ginger and garlic in 1 tablespoon of oil. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy.
Add Swanson Chicken Broth, then place the chicken, skin side up, in the pan. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 17 minutes, turn off the heat, and let rest for 10 minutes.
Remove the chicken and chop into bite sized pieces.
Make the green onion oil: place the green onions in a deep heat proof bowl and set aside. In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.
When the rice is done, fluff and place into a bowl. Top with the chicken, green onion oil, cucumbers, carrots, mushrooms, sambal oelek, and egg. Enjoy!