Chicken Rice and Stir-fried Vegetables

Method

1. Mix all the quick pickle ingredients together in a bowl and leave to sit.
2. Heat oil in a large pot on the stove over high heat, add garlic and ginger and sauté for 1-2 minutes or until golden brown and fragrant.
3. Turn heat to high, add chicken and stir through, heat for about 5 minutes while stirring occasionally. Pour in water and salt, mix, cover with a lid and bring to a boil. Leave to simmer for about 15 minutes.
4. Add rice, gently mix around to spread the rice evenly. Cover with the lid and bring to a boil, once boiling reduce the heat to low and leave to cook for 15 minutes.
5. Turn off heat, remove from the stove and leave to rest for 10 minutes.
6. Heat oil in a frying pan or wok on the stove over high heat, add garlic and fry for a few seconds. Add all the vegetables and stir fry until cooked. Test taste adding salt and pepper as needed.
7. Bring all the elements to the centre of the table and serve.