• 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 medium-high heat with the sesame oil.
• Once hot, fry the chicken and onion until chicken is browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging.
• Season with salt and pepper.
• Add the carrots and mushrooms. Cook until starting to char, 2-3 mins.

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

• Stir in the lemongrass paste and fry until fragrant, 1 min. 
• Add 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.
• Stir through the apple cider vinegar, miso paste, and Asian sauce.

• 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.