Ingredients- Serves 2

1 tbsp olive or coconut oil

3 green onions, sliced 

2 cloves garlic, sliced

1 green chilli, deseeded finely chopped 

½ tsp turmeric 

Black pepper 

60g short grain rice (I used arborio) 

800ml chicken stock

20g ginger, peeled & finely sliced into matchsticks

200-230g cooked and shredded chicken 

Juice of ½ - 1 lime 

Generous pinch coriander leaves

To serve; more coriander and toasted sesame oil 

Method

1. Place a medium saucepan on a medium low heat. Add the oil followed by the green onion, garlic and chilli. Saute until fragrant and slightly caremelised. 

2. Add the turmeric and black pepper and stir. 

3. Stir in the rice until coated and pour in the chicken stock. Bring to a simmer and add the ginger. Cover with a lid. 

4. Leave to simmer gently on a medium low heat until rice is tender. It’s important you leave this to simmer gently otherwise you will lose too much liquid. 

5. When the rice is almost cooked add the chicken, lime juice and some fresh coriander leaves. Stir everything and check seasoning and adjust if necessary (you may need more lime juice. If it needs more salt add a little soy sauce. Bring back to a steady simmer and it should be ready. 

6. Remove from the heat and serve with more coriander and toasted sesame oil