JAPANESE CHICKEN WITH RICE

Vibrant Japanese flavours give new life to ginger, chilli and mushrooms in this fresh, zingy stir-fry.

290 g (1 1/3 cups) sushi rice
625 ml (2 1/2 cups) cold water
1 1/2 tablespoons peanut oil
3 teaspoons finely chopped fresh ginger
300 g chicken mince
3 brown mushrooms, chopped
1 bunch broccolini, stems thinly sliced, florets reserved
60 ml (1/4 cup) water, extra
1 tablespoon caster sugar
2 1/2 tablespoons light soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
4 eggs
1/2 teaspoon sesame oil
3 teaspoons caster sugar, extra
green shallots, thinly sliced diagonally, to serve (optional)
thinly sliced fresh red chilli, to serve (optional)

Rinse rice through a fine sieve under cold running water until water runs clear.
Transfer to a saucepan. Cover with the water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Cook for 10 minutes or until water is absorbed. Set aside, covered, for 10 minutes to steam.
Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry ginger for 1 minute. Add mince. Stir-fry for 3 minutes or until brown. Add mushroom, broccolini stems and extra water. Cover. Cook for 3 minutes.
Add florets, sugar and 2 tablespoons soy, the oyster and fish sauce.
Stir-fry for 2 minutes or until broccolini is tender crisp. Transfer mixture to a bowl. Cover to keep warm.

Wipe the wok clean.
Return to high heat. Whisk the eggs, sesame oil, remaining soy sauce and extra sugar in a bowl. Heat remaining peanut oil in the wok. Pour egg mixture into pan. Cook, without stirring, for 30 seconds.
Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from 1 side to the other in 4 different directions.
Repeat the pushing action every 10 seconds for 2-3 minutes or until just cooked.
Divide rice among bowls.
Top with mince mixture and egg mixture. Sprinkle with shallot and chilli, if using.
Serve with extra soy sauce and pickled ginger on the side.

Recipe and photo: Elize de Kock