Serves 2–3

Time 20 mins

Ingredients:

Left over roast chicken meat or 4 chicken thighs, cooked and shredded

Olive oil

Sea salt

Black pepper

200g jasmine, Thai or long-grain rice

1 thumb-sized piece ginger, peeled and finely sliced

1 garlic clove, finely sliced

400ml chicken stock or water

1 spring onion, finely sliced

A handful coriander, roughly chopped

sesame oil

light soy sauce

chilli

Method:

Heat a drizzle of olive oil in a pan over medium heat. Add the ginger and garlic, sauté until fragrant (about 1 minute).

Stir in the cooked, shredded chicken, season lightly with sea salt and black pepper. Cook until warmed through.

Add the rice and stir for 1-2 minutes to coat with the flavours.

Pour in chicken stock or water, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and rice is tender (about 10-12 minutes).

Fluff the rice with a fork, stir through the spring onion and coriander.

Drizzle with sesame oil, a splash of light soy sauce, and a sprinkle of chopped chili to taste before serving.

Chef's notes:

Toast the rice briefly before adding the liquid for a nuttier flavour.

Swap coriander for fresh basil or mint for a different twist.

Perfect for using up leftover roast chicken, just adjust seasoning as needed.