- water
- 1 cup jasmine rice
- 1/4 cup dry lentils
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons soy sauce, or more to taste
- 3/4 cup frozen peas
- 1 cup cubed cooked chicken
- 1 dash ground cinnamon, or more to taste
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground black pepper
- 2 teaspoons minced fresh ginger, or more to taste
- Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered.
- Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds.
- Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon.
- Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger; toss until evenly distributed.