Separate stalks from leaves of Swiss chard. Boil stalks chopped in salted water and shred the leaves

Heat oil. Drain boiled stalks and add to the wok with shredded leaves

Stir fry for a couple of minutes add the carrot and grated ginger

Finally add boiled rice (I used microwavable packet) and a dash of soy sauce.

Serve straight away with a fillet of trout that's grilled for 10 -15 minutes