Vegetable Rice with Chicken

Bring the rice with 1/2 liter (approximately 2 cups) of lightly salted water to a boil, cook for 2-3 minutes on a rolling boil and then simmer at a low heat for about 20 minutes in a closed pan, remove the lid, put aside and allow to cool.

Cut the chicken into thin slices or strips. Thaw the brocolli in a strainer. Drain the corn. Rinse the tomatoes, pat dry and cut into quarters. Peel the onion, ginger and garlic and chop everything finely. Heat 2 tablespoons of vegetable oil in a pan or wok and sear the chicken, then remove from pan, then in the same pan add and sauté the broccoli and onion mixture and stir continuously for 2-3 minutes. Add the remaining vegetables, cook another 2 minutes, mix the rice in, add the chicken and oyster sauce and cook for another 2-3 minutes while stirring continuously.