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Method
Make it happen
- 01
Rinse the rice, cover with 450 ml water and a pinch of salt, bring to a simmer and cook covered on low heat for 12 minutes; rest covered for 5 minutes.
- 02
Heat oil in a large frying pan and soften pepper and carrots for 6 minutes.
- 03
Fry chicken for 8–10 minutes until cooked through; add soy sauce, honey and ginger and bubble for 1 minute until glazed.
- 04
Fluff the hot rice and stir through the cooked vegetables, spring onions and prepared filling.
- 05
Season with lemon juice and black pepper and divide between four bowls.