Crumbed Chicken Katsu with Veggie Rice

Steps

1. a full kettle to the boil.
2. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, thinly slice bok choy and add to a large bowl with baby spinach leaves. Set aside.
4. While rice is steaming, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 3 minutes each side (depending on thickness), or until golden and cooked through. Add a little extra oil when needed.
5. While chicken cooks, bring a small pot of water to the boil. Add peas and cook for about 2 minutes, until bright green and tender. Drain and add to bowl with bok choy and baby spinach.
6. When rice has finished cooking, fluff up grains with a fork and add to bowl with veggies, along with sesame oil and soy sauce. Toss to combine and season with pepper. Thinly slice crumbed chicken against the grain.
7. divide veggie rice between bowls and top with slices of crumbed chicken, a drizzle of katsu sauce and a sprinkle of crispy shallots.