Marinade the chicken for at least an hour in the fridge if you can.
Cook the rice with the cooking-rice ingredients. While the rice cooks, heat your wok until almost smoking. Add 3 tbsp cooking oil and swirl to coat. Turn heat to medium; add ginger and green onions and fry till aromatic. Add mushrooms and the marinated chicken; give it a few turns and cook until the chicken is half-cooked.
In the last 10 minutes of the rice cooking, add the chicken mixture on top. Once the rice is cooked, leave the rice cooker on for another 20-30 minutes so the chicken cooks through completely. Serve.
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