Method Heat the oil in a medium saucepan, then add the onion, ginger and chili together with some seasoning. Cook for 5 minutes, then add the chicken and rice. Cook for another 2 minutes, then add the inventory and take to the boil. Turn the heat to low, cover and cook for 8-10 minutes until the rice is just cooked. Add the edamame beans during the final 3 minutes of cooking. Sprinkle some leaves of coriander on top and serve with a dollop of Greek yogurt, if you like.