This is quickly becoming one of my new favourite dishes to eat after getting home from work. It’s super quick and easy and pretty much just uses up whatever ingredients are in your fridge too which is also a bonus. You can also subsitute the chicken for prawns or even leave them out for a vegetarian dish. I also love to eat the leftovers for lunch the next day too! I don’t use measurements when I cook so I tend to just chop and add what feels right – but here are some estimates of what I usually use for 2-3 portions depending on portion size.
1 cup uncooked brown rice
1 medium onion, finely sliced
2 cloves garlic (depending on taste), finely chopped
handful of mushrooms
handful of broccoli
couple of handfuls of curly kale
1 chicken breast, finely sliced
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon shaohsing wine
1. Cook the rice in salted water till just cooked. While the rice is cooking, prepare the rest of the ingredients.
2. Add the sauce ingredients (or just soy sauce) to a bowl and add the sliced chicken to marinate. While that is marinading, prepare all of the vegetables ready to be cooked.
3. Once the rice is cooked and drained, add the chicken to a large frying pan (preferably a wok) on the highest heat. Continuously stirring, cook till almost cooked through.
4. Add the other ingredients to the pan saving the kale till last. Cook through till the vegetables are softened slightly and the chicken is thoroughly cooked. Add in the rice and mix through – if it looks a little dry, add in some more soy sauce and a splash of water.