Ermes rice poke bowl with chicken, mango, edamame, and cucumbers

Cook the rice in plenty of salted water, drain al dente and let cool. Meanwhile, cut the chicken breast into cubes and thaw the edamame.

In a non-stick pan, pour a tablespoon of extra virgin olive oil, the chicken, paprika, and lemon juice, sauté the meat for a few minutes over high heat.

Then lower the heat and add 4-5 tablespoons of water and cook for about ten minutes until the meat is well cooked.

Finally, raise the heat again and add the soy sauce, sugar, and adjust salt, finish cooking for a couple of minutes. Wash and cut the cucumber into strips and the mango into cubes.