Choose a new cookbook worth up to £28 when you subscribe to our magazine.
Heat the vegetable oil in a saucepan over a medium heat and cook the garlic, ginger and spring onion whites for 2 mins until fragrant and soft.
Add the cooked rice and stock, and bring to the boil. Reduce the heat to a simmer and cook for 15 mins – it should become thick, like porridge. You can add more liquid (up to 500ml) while cooking if you prefer a looser consistency.
Stir in the cooked chicken and cook until the chicken is fully heated through. Add the fish or soy sauce, adding more to taste if needed, and the sesame oil, if using. Stir.
When you’re ready to serve, ladle into bowls and top with the spring onion greens, the coriander, chilli oil and a pinch of white pepper.