3 cups of leftover rice or 1.5 cups of rice, rinsed
2.5l of chicken stock
2 barramundi fillets or other firm white fish
3 carrots, peeled and diced
1 head of broccoli, cut into small florets, stem cut into little pieces
2 heads of bokchoy, cut sliced finely
5 wood fungus, soaked and sliced
for the garnish;
a knob of ginger, finely shredded
a handful of rice noodles, deep fried
spring onions, chopped
Vegetables diced and sliced.
Barramundi sliced and marinated with a little sesame oil, white pepper, rice wine, and dash of soy.
Have the garnishes ready.
Cook rice with stock for about an hour or til you get a mushy mess then gradually add in the vegetables.
Finally the fish slices, be careful not to overcook the fish.