Step 1

Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type you use.

Step 2

Wash and cut all of your vegetables. Cut the onion into a small dice and the mushrooms, zucchini into a medium dice. You can cut your shredded carrots if you wish so they aren't so long, but you don't need to if you don't want to.

Step 3

Cut the chicken into a medium dice of similar size to your mushrooms and zucchini.

Step 4

Heat a large skillet over medium high heat and add some olive oil. Sauté the onions for 2-3 minutes or until they begin to brown, then make some space in the center and add the carrots and zucchini. Add oil as necessary. Cook until the zucchini begins to develop some color, 2-3 minutes.

Step 5

Make some room in the center of the pan again and add the mushrooms. Cook until they have softened. Season with salt to taste and add the vegetable mixture to a large bowl.

Step 6

Heat some more oil in the pan over medium high to high heat and sauté the chicken in batches until it is all cooked through. Season lightly with salt. It will cook quickly because it is in small pieces. Be careful not to overcook it but also try to get proper browning (don't stir too frequently).

Step 7

Measure out 3 cups of rice and add to the bowl with the vegetables. Add the chicken as well. Stir to incorporate and season with salt and pepper as needed.

Step 8

Add all of the ingredients to a bowl and whisk to emulsify.

Step 9

This recipe makes 5 servings. Divide your ingredients evenly 5 ways. Store your vinaigrette in smaller, separate containers as you do not want to heat this up with your meal. Each dish gets 1 container of the vinaigrette.