For the Chanterelle Confit:

1. Melt Ghee in medium saucepan with high walls over medium heat. 
2. Turn the heat down low and add Herbs, Garlic, and Chanterelle mushrooms. Don’t worry if you can’t submerge all the mushrooms at first, as they soften they will dip below the surface of the fat. As it cooks, you should see just the faintest bubbling coming up from the mushrooms. Confit at 170F-180F for one hour, stirring occasionally, adjusting burner as needed to maintain the proper temperature. While cooking, prepare the rice (below).
3. Once cooked, remove from heat and strain contents with a fine mesh sieve, catching the fat and liquid into a clear glass measuring cup. Discard herbs, reserve mushrooms and let the liquid sit until the fat separates from the water and rises, 10-15 minutes.

For the Fried Rice:

1. While the chanterelles are cooking, boil a pot of salted water over high heat.
2. Add Wild Rice and turn down burner to maintain a low boil. 
3. After 30 minutes, add Basmati Rice.  Preheat the oven to 300F
4. Boil until all rice is cooked but slightly al dente, 10-15 minutes. Drain rice into colander.
5. Dump rice into rimmed baking sheet and spread into an even layer with a spatula. Place sheet in oven to dry rice for 5-7 minutes, stirring and flipping one time halfway through.
6. Remove rice from oven and continue to dry at room temperature for 10 minutes. Transfer rice to a bowl.
7. Heat a large wok or pot over medium-high heat. Pour in ¼ cup of the fat from your confit and immediately add Rosemary Needles. Fry rosemary until needles start to lose their color, 2-3 minutes. Add chanterelles, season with a big pinch of kosher salt and turn heat up to high. Fry until edges of mushrooms are browned and crispy. Add rice and toss to coat. Fry rice for an additional 2-3 minutes, stirring constantly. Remove from heat and season to taste with salt, a few turns of fresh pepper, and a squeeze of lemon. Toss, transfer to a serving bowl and serve.