Ingredients

4 chicken fillets, chopped into small pieces

1 pint vegetable stock (from stock cube)

250g rice, uncooked

1 Onion, thinly sliced

150g Peas

100g Edamame(soya) beans

1 tablespoon Olive oil

1 teaspoon Ginger, fresh grated or thinly chopped/ground

1-2 tablespoons Fat free natural yoghurt (optional for serving)

Fresh coriander- chopped (optional for serving)

Method

Heat the oil in a medium space frying pan, then add the onion and ginger along with seasoning.

Cook for 5 minutes ten add the chicken and rice. Cook for a few more minutes then add the stock and bring to the boil.

Turn heat to low, cover and cook for 8-10 minutes until the rice is just cooked.

During final 3 minutes of cooking add the edamame beans and peas.

Serve with yoghurt and sprinkle with chopped fresh coriander.

Tip: Swap the chicken for tofu to make a veggie pilaf