
Ingredients
- 1 tsp (5 mL) oil
- 2 tbsp (30 mL) minced shallots
- 1 small clove garlic, minced
- 1 tsp (5 mL) minced ginger
- 1 cup (250 mL) cooked white or brown rice
- 2 cups (500 mL) water
- 1/4 cup (50 mL) finely chopped cooked chicken
- 2 tbsp (30 mL) finely chopped carrots
- 1 tbsp (15 mL) finely chopped celery
Directions
- In a deep skillet, heat oil over medium high-heat. Cook shallots, garlic and ginger for one minute. Stir in rice. Add water and bring to boil. Reduce heat and stir in chicken, carrots and celery. Cook until rice is very soft and vegetables are tender, about 30 minutes.