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Search results for 300g short-grain Japanese rice, rinsed
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Search results for 1 bunch salad onions, roughly chopped, 1 reserved to garnish
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Search results for 3 cm piece of ginger, cut into matchsticks
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Search results for ½ tsp sea salt, plus extra to taste
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Search results for 3 pak choi, halved lengthways
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Search results for 220g cooked roast chicken fillets, shredded, at room temperature (not fridge cold) or leftover roast chicken
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Search results for 2 tbsp roasted peanuts, roughly chopped (optional)
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Search results for 2 tsp soy sauce, to taste (optional)
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Search results for 2 tsp chilli oil, to taste (optional)
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Search results for 4 soft-boiled egg, halved (optional)
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Ingredients
- 2.3L chicken stock
- 300g short-grain Japanese rice, rinsed
- 1 bunch salad onions, roughly chopped, 1 reserved to garnish
- 3 cm piece of ginger, cut into matchsticks
- ½ tsp sea salt, plus extra to taste
- 100ml vegetable oil
- 3 pak choi, halved lengthways
- 220g cooked roast chicken fillets, shredded, at room temperature (not fridge cold) or leftover roast chicken
- 2 tbsp roasted peanuts, roughly chopped (optional)
- 2 tsp soy sauce, to taste (optional)
- 2 tsp chilli oil, to taste (optional)
- 4 soft-boiled egg, halved (optional)