Serves 4

INGREDIENTS

2 cups cooked brown rice
2 chicken breasts (about 500g), boiled and cubed
2 tsp olive oil
1 medium white onion, finely diced
1 bunch spring onion, finely diced (divided into half for cooking and half for garnish)
3 cloves garlic, minced
1 cup mixed vegetables (broccoli, carrot, French beans)
1 tsp salt
1 cube chicken seasoning
1 Tbsp light soy sauce
4 Tbsp dried cranberries

METHOD

Heat oil in a pan, add white onion and half the spring onion and cook until soft. Add garlic and cook for another minute. Stir in vegetables, salt, seasoning powder and soy sauce and cook on a simmering flame until the vegetables are cooked.  Add chicken, rice and dried cranberries; mix well. Cover and cook on low heat until heated through.  Garnish with remaining spring onions (lime wedges and fried egg if you wish) and serve hot.