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A simple ersatz risotto seemed the right thing for.. eh, first meal, so I'll call it breakfast. ^_^;

Half a thinly sliced leek and a finely diced chicken breast into the wok with a little water, plus white pepper, a tiny dash of cayenne for piquance, oyster sauce for that sumptuous umami, and a dash of mace.

Meanwhile, I set some rinsed brown rice simmering. Which, of course, I should've done first, given that takes a good 20-30 mins.

Later on, three chopped baby corn and three chopped stems of asparagus - close to the finish, so the asparagus in particular wasn't at risk of overcooking, and baby corn's really nice with a little crunch remaining too.

Finally, in with the cream of mushroom, forming the body of the sauce, a few petits pois for that delicious fresh sweetness, a dash of Sriracha to balance the rice, a tiny bit of balsamic, and a little Dijon. All folded in, and served. ^_^