This is a fast, filling meal built around simple ingredients that work well together. Nutty brown rice, soft leeks, and juicy chicken come together in one pan without overthinking.
Difficulty
Easy
Prep Time
8 minutes
Cook Time
12 minutes
Total Time
20 minutes
Servings
2 portions
Ingredients
Instructions
- Slice the chicken into thin strips and season lightly with salt and pepper.
- Cut the leek into half-moons and rinse well.
- Heat the oil in a large pan or wok over medium-high heat.
- Add the chicken and cook quickly until lightly golden, then move it aside.
- Add the leek to the same pan and cook until soft but still pale.
- Stir in the garlic and ginger and cook briefly until fragrant.
- Return the chicken to the pan.
- Add soy sauce, vinegar, and water, scraping the bottom to release flavor.
- Add the cooked rice and toss everything together until hot and evenly coated.
- Taste and adjust seasoning at the end.
- Finish with spring onion or parsley and serve immediately.
Tips
Cold, day-old rice works best — it stays separate and doesn’t turn mushy.
If the pan feels dry, add water instead of more oil.
You may also like: Creamy Tortellini in Quick Parmesan Sauce, Fast Zucchini & Gorgonzola Pasta, Gnocchi with Turkey and Sun-Dried Tomatoes
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