A quick-sticks fried rice get topped with a saucy and gingery chicken in this dish that falls into the category of 'greatest flavour combos of all time'. Chicken, mushroom, rice, soy, sesame and ginger – they're all here to pile up your plate with moreish mouthfuls.
Chop broccolini and bok choy into bite-sized pieces. Slice mushrooms into thick slices. Halve chicken breast horizontally to yield 2 thinner pieces. Slice spring onion into 2cm pieces.
Place soy sauce, rice wine vinegar and brown sugar in a bowl. Grate in ginger and peel and grate in garlic and stir to combine. Set aside.
Heat a frypan over medium heat. Add ½ the vegetable oil, mushroom and a sprinkle of salt and cook, stirring occasionally, for 2–3 minutes or until caramelised.
Add broccolini, rice and bok choy to pan and stir to combine. Cover with a lid and steam for 1–2 minutes. Remove lid and stir through sesame oil and a sprinkle of salt. Cover and set aside while you cook the chicken.
Heat a frypan over medium-high heat. Season chicken with salt. Add remaining vegetable oil and chicken to frypan and cook for 2–3 minutes. Turn and cook for a remaining 1–2 minutes or until golden and cooked through.
Add spring onion and sauce mixture to frypan and cook, turning chicken in sauce, for 1 minute or until sauce thickens slightly. Remove chicken and slice into thick pieces. Divide rice between bowls and top with chicken and any remaining sauce to serve.