Ingredients
- 1½ cups (300g) medium-grain brown rice
- ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 4cm piece ginger, peeled, cut into julienne
- 1 stalk lemongrass, white part only, chopped finely
- 4 x 180g chicken breast fillets
- 1 Lebanese cucumber (130g), sliced thinly
- 3 green onions, sliced thinly
- 100g baby spinach leaves
- ½ cup mint leaves
- ½ cup fresh coriander leaves
Method
- Cook rice according to packet directions. Place cooked rice over a large oven tray lined with paper towel; cool.
- Heat 1/3 cup (80ml) of the extra virgin olive oil in a large frying pan or wok over medium-high heat. Add ginger and lemon grass; stir-fry for 2 minutes or until fragrant. Add rice; cook, stirring continuously to prevent sticking, for 10 minutes or until golden and crisp. Remove from heat; stand until cooled to room temperature.
- Meanwhile, season chicken. Heat remaining extra virgin olive oil in a medium heavy-based frying pan over medium-high heat. Cook chicken for 3 minutes each side or until cooked through. Remove from heat; cover, rest for 4 minutes.
- Add cucumber, green onion, spinach and 1/3 cup each of mint and coriander to cooled rice, season; stir to mix well.
- Divide rice mixture among bowls, slice chicken and place on top. Serve topped with remaining herbs.
Recipe by The Australian Women’s Weekly.
Photography Ben Deanley Styling Vivien Walsh
