I often stir-fry Tomatoes with Garlic and season with Soy Sauce. I add Tofu or Eggs to it. That simple stir-fry dish is one of my family’s favourite dishes and it inspired me to cook this rice dish. As it was too tricky to cook Tofu or Eggs with rice, I added Chicken. The result was brilliant! Fresh Tomato is the key ingredient for this dish.


4 Servings


2 cups (*180ml cup) Short / Medium Grain Rice
300g Chicken Thigh Fillets *cut into small pieces
Salt & Pepper
350ml Chicken Stock
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 Tomato *cut into small pieces
1 tablespoon Soy Sauce
1 tablespoon finely chopped Parsley

  1. Cut Chicken Thigh Fillets into small pieces and season with Salt & Pepper. Set aside while you are preparing other ingredients.
  2. Wash Rice a few times, drain well, and place it in the rice cooker. Add Chicken Stock, sprinkle with Salt, and gently stir.
  3. Scatter Onion, Garlic and Tomato, and place Chicken pieces on top, but DO NOT stir. Drizzle with Soy Sauce and press ‘COOK’ button to start cooking.
  4. When rice is cooked, let it steamed for 10 minutes. Sprinkle with finely chopped Parsley and serve.