---

• 
• More Fast Ed recipes
• 4
• 30 minutes
• Share
• Print

---

---

1½ cups long grain white rice

2 cups chicken stock

1 cup coconut milk

1 tbsp soy sauce

2 tbsp honey

2 tsp sesame oil

2 cups frozen peas

½ store-bought barbecued chicken, shredded

4 green shallots, finely sliced

¼ bunch coriander leaves, chopped

6cm piece ginger, cut into fine batons

---

1. Rinse the rice thoroughly, until the water runs clear, then place in a Microsafe® Rice Cooker with the stock, coconut milk, soy sauce, honey and sesame oil. Cook on high power without the lid for 8 minutes, then set aside with lid on and vent open for 4 minutes.
2. Add the peas, mix gently, then cook on high for a further 3 minutes with lid off. Stir in the chicken, shallots, coriander and ginger.