Make this recipe even easier: You can use a rotisserie chicken, shred it and just stir through the brothy rice at the end if you are short on time and don’t want to do the chicken step. You could also use left over roast chicken or poach a chicken breast in with the rice and shred it at the end. To save time you could also use jarred ginger (they are great these days) and if you want to, use jarred garlic although avoid the ones in vinegar as I find those very overpowering. I do think fresh garlic really is worth doing as the flavour is just right but jarred ginger I find carries the same punch. If tight for time, skip the crispy fried garlic and just top with crispy onions from the shops and a drizzle of chilli oil. I love this peanut rayu as it’s not too spicy but has such a nice texture.

Top tip: I always freeze my ginger as I find I never use it in time. It freezes really well and grates beautifully from frozen.

Variations: There are so many ways you could switch this up. Try adding a tablespoon of curry paste to the aromatics before you add the coconut milk, or even a little miso paste instead. Add a little heat and add some chopped chilli to the base. This would be lovely with brown rice instead or you could do noodles instead. Use whatever veg you have to hand, whether it’s something green, or carrots or sliced mushrooms. As always use what you have!

How to get your children to eat it too: This is a great one for serving the whole family. I hold back on the soy sauce until I’ve scooped their portion out and then adjust mine. You can also serve the the vegetables on the side rather than stirred through the rice if that’s how your children like to eat. You can also gently poach a chicken breast in with the rice and shred that at the end before stirring through. If you want to double the recipe, here’s what to do: Double the chicken and the marinade. Easy. Then for the rice - double the rice (240g) but use still 1 tin of coconut milk and just 1.5L chicken stock. You can always add splashes more stock if needed.

Make it veggie: there are a few options here. You could firstly just cook the rice. Add more veggies on the side and top with a soft boiled egg or crispy fried egg for a bit of protein. Chilli oil on top is a must! Otherwise, you could use tofu or a meat replacement. For those, fry them off in your pan without any marinade until halfway cooked or so. Then pour on the marinade sauce and toss together. Turn the heat up a bit to get the sauce bubbling so it thickens to coat the tofu/meat replacement. I always toss my tofu in a little cornflour to get it nice and crispy.

What to serve with this recipe: I find this is a full meal in itself so there’s no need to serve anything alongside really! You could add a few extra vegetables alongside if you wanted a little more greenery but I find there’s enough in the rice personally.

What to do with leftovers: leftovers heat really well in the microwave if you want a quick lunch the next day. If you have only leftover rice, here’s what I’d do. I’d add it to a small saucepan and add a splash more chicken stock. Sometimes when it sits in the fridge overnight, the rice absorbs some of the stock which thickens it too much. Heat it up until bubbling. Whilst heating, fry an egg or two in a drizzle of oil until the underside is crispy and the yolks are runny. Top the rice with eggs and lashings of chilli oil. If you’d rather a thicker rice, don’t add the extra splash of chicken stock.