Serves 4 as an accompaniment.


  • 2 cups long grain rice

  • sea salt

  • vegetable oil

  • 1 celery stalk, diced

  • 2-3 baby carrots, diced

  • ½-1 skinless chicken breast, cooked & shredded

  • ½ cup frozen peas, thawed

  • soy sauce

  • 3 spring (green) onions, chopped


  • 1.

    The day before, cook rice in plenty of lightly salted boiling water until just tender. Then drain, rinse under cold water and drain again. Refrigerate overnight.

  • 2.

    Heat a little oil in a wok (or non-stick pan) and briefly stirfry celery and carrots.

  • 3.

    Then add small handfuls of the rice, one at a time, ensuring the grains are separated, continually stirring.

  • 4.

    Add chicken, peas and soy to taste, and briefly stirfry.

  • 5.

    Serve with spring onions sprinkled on top.

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