• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and thinly slice the onion. 
• Roughly chop the mushrooms.
• Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.

• Place a pan over high heat and add the sesame oil.
• Once hot, add the chicken, carrot, onion and mushrooms.
• Fry until chicken is browned on the outside, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Stir in the lemongrass paste and fry for 1 min. 
• Add the apple cider vinegar, miso paste, Asian sauce and 75ml water (double for 4p). 
• Cover and simmer until the chicken is cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Trim and thinly slice the scallion.
• Fluff up the rice with a fork.
• Taste the dish and season with salt and pepper. Add a splash of water if you feel it's too dry.

• Divide the fragrant rice between bowls.
• Top with the chicken and veg.
• Garnish with sliced scallion.