We made this with brown rice but jasmine rice would work well, but any type will work!

Three bird’s eye chillies make this fiery. Use one for mild, or remove the seeds and membranes for gentler heat.

Keeps well for up to 3 days in the fridge. The rice will soak up some broth, so add a splash of hot water or stock when reheating.

You can bulk it out with baby corn, pak choi, or spinach without changing the flavour profile.