Ingredients:

White rice (soaked for 1 hour) 2 cups, boneless chicken thighs (diced) 1, mushrooms (thinly sliced) 1, red and yellow bell peppers (capsule and julienne) 0.25pcs each, carrots (peeled and julienne) 0.2pcs, onions (peeled and julienne) 0.25pcs, 2 bowls of broth, 1 teaspoon of salt

How to make it

l. In a frying pan over medium heat, sauté the onion, mushrooms, carrots, and garlic until the onion is golden brown.

2. Stir in boneless chicken thighs and cook until lightly browned. (Boneless chicken thighs can also be marinated in soy sauce, sugar, pepper, rice wine, and egg wash for 10 minutes.

3. Stir in the soaked rice and stir-fry to coat. Add the stock (2 large bowls) and simmer over medium-low heat, covered, until the rice is cooked through (about 8 minutes).

4. Add the red and yellow bell peppers, sprinkle with salt, and stir-fry to coat evenly.