Mediterranean Rice, Chicken Cutlet & Saute Mushrooms by Julia Lim

Mediterranean Rice:
Chop raw and fresh carrots, potatoes and yellow onion. Add vege together with uncooked rice(+water), add salt to taste and about 2 tbsp of olive oil. Mix them thoroughly and cook in rice cooker. Everything should be cooked by the time the rice is cooked. Fluff the rice with a pair of chopsticks. 

Chicken Cutlet:
Cut chicken breast thinly then dust them with a lil salt and McCormick (Montreal chicken seasoning). Pan fry the slices about 5secs each side (the chicken slices cook very quickly as they are very thin) Don't pan fry too long or else the chicken will be dry and tough to chew.