Slice the chicken breast, season well and fry in a small skillet until cooked through then set aside.
To roast the mushrooms
Preheat the oven to 350ºF.
Toss all mushroom ingredients together in a bowl then spread the seasoned mushrooms out evenly on a baking sheet.
Roast for 30m minutes or until crisp.
Remove from oven and set aside.
Prepare the rice
Prepare the steamed rice as you normally would. Start early if using a steamer or wait until serving time if using microwave packet
To prepare the mushrooms
Toss all ingredients together in a medium mixing bowl until everything is well combined. Add the reserved mushrooms and gently toss again.
Now for the stir fry
Heat a cast-iron skillet over high heat.
When skillet is hot, add both kinds of oil and tilt pan to spread oil evenly around.
Add all veggies to the skillet except for the garlic and ginger.
Keep vegetables moving in pan.
Add pinch of salt and pepper. Add the garlic and ginger.
Add the pre-cooked chicken (if using)
Continue to stir vegetables and shake pan for 3-5 minutes.
Add mushroom herbage bowl contents to skillet, and stir fry for another 3 minutes, keeping everything moving.
Place the rice in a shallow serving bowl then spoon the stir fry over the top of the rice and garnish with the reserved fresh herbs.