50glong grain riceI used a mix of wild and long grain which worked well
2carrotspeeled and cut into matchsticks
1tbsplight soy sauce
a handful of sugar snap peas
1pak choibottom of stalk removed
3spring onionstrimmed and sliced
Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through (check that they aren't pink in the middle when you remove from pan, and give them a little longer if they are). Remove from the pan and shred the meat
Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
Add the sugar snap peas and pak choi, and simmer for a further 2 minutes.
Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
You can add any vegetables that you fancy/have in: mushrooms, green beans, peas, cabbage, kale- just use up what you have!