Soak the basmati
rice for approximately 2 hours, then drain and cook for at least 30 mins in
well-salted water until fluffy.
Season the raw chicken with salt.
Steam the tender-stem broccoli gently and set aside.
Heat the coconut oil in a deep pan and sauté the spring onions and chicken
pieces (on fairly high heat) until the chicken is cooked through but still
Add the rice vinegar, miso paste, grated ginger and garlic and steamed
broccoli, and continue stir-frying for 2 mins on high heat.
Lastly, stir in the cooked basmati rice until the whole mixture is coated in
Serve with a sprinkle of lightly toasted sesame seeds.
Recipe reprinted with
permission of The Mandala Kitchen.