Chicken Fried Rice

Steps

1. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat chicken dry and slice widthways 1cm thick (about 1cm x 4cm). Heat a drizzle of oil in a large fry-pan or wok on high heat and cook chicken for 3-5 minutes, or until just cooked through, tossing occasionally. Remove from pan and set aside to rest, covered in foil. Remove pan from heat.
3. Dice onion 1cm; grate carrot; dice capsicum 1cm; cut broccoli into very small florets and dice stalk 1cm.
4. When rice has 5 minutes cook time remaining, return pan to a medium-high heat with a drizzle of oil. Cook onion for 3-4 minutes, until starting to soften. Add carrot, capsicum and broccoli and cook a further 5 minutes, until just tender.
5. While veggies cook, mix soy sauce, sweet chilli and sesame oil together in a small bowl. Add mixture to pan once veggies are cooked, along with cooked rice and chicken and cook, stirring constantly, for a further 1-2 minutes, until warmed through.
6. To serve, spoon chicken fried rice into bowls. Season with more soy sauce or sweet chilli sauce to taste, if desired.