Ingredients
- 150-200 g brown rice
- 1 tbsp ½coconut oil
- salt
- 1 tbsp ½rice vinegar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp freshly grated ginger
- Juice 1 lime plus extra halves to serve
- 200 g spring greens
- 200-300 g leftover roast chicken pulled apart (or tofu)
- ½ ripe mango peeled and sliced
- 3 medium carrots grated
- 2 spring onions finely sliced (optional)
- tsp ¼crushed chilli flakes
- 1 handful coriander leaves
- 1 tbsp toasted sesame seeds ideally a mix of black and white
Servings:
Instructions
- Put the rice in a pan with double its volume in water. Add a tablespoon of coconut oil and half a teaspoon of salt, bring to a boil, then turn down to a simmer and cook until the water is absorbed. Turn off the heat, cover and leave the rice to finish cooking in its own steam.
- Meanwhile, mix the vinegar, soy, sesame oil, ginger and lime juice, then pour half into each of two deep serving bowls.
- Heat the remaining coconut oil in a large wok on a high heat, then stir-fry the greens; after a minute, add three to four tablespoons of water and a few pinches of salt, cover and steam for just two minutes, so they don’t lose that lovely green colour.
- Spoon the rice over the dressing in the bowls, and top with the chicken, greens, mango, carrot, onion and chilli to taste. Scatter over the herbs and sesame seeds, and serve with extra dried chilli, lime wedges and, if you have them, chilli oil and pickled ginger.
Share this Recipe
Powered byWP Ultimate Recipe