• 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).

• Halve the cabbage, cut out and discard the tough core, then finely slice.
• Halve, peel and thinly slice the onion.
• Zest and quarter the lemon.

• Place a large pan over medium heat (without oil).
• Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
• Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, add chicken, onion and cabbage.
• Fry until the chicken is golden brown on the outside, 10-12 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

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

• Add the lemongrass paste and chilli flakes (use less if you don't like spice) and cook for 1 min more.
• Remove the pan from the heat.
• Stir through the miso paste, red Thai paste, ketjap manis and a squeeze of lemon juice.
• Add a splash of water if you feel the sauce is too thick.
• Taste and season with salt, pepper and a squeeze more lemon juice if needed.

• Stir the lemon zest through the rice, fluffing it up as you go.
• Share the rice between bowls and top with the chicken stir-fry.
• Scatter over the toasted sesame seeds. 
• Serve any remaining lemon wedges alongside.