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Chicken and Bacon Fried Rice
Chicken and Bacon Fried Rice

Chicken and Bacon Fried Rice

with Mushrooms and Pak Choi

Tags:
Family Friendly
High Protein
Allergens:
Wheat
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

260 grams

Diced British Chicken Thigh

120 grams

Sliced Mushrooms

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

½ unit(s)

Lime

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Ginger Puree

Soy Sauce

15 grams

Sambal Paste

25 grams

Ketjap Manis

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tbsp

Honey

Nutritional information

Energy (kJ)2744 kJ
Energy (kcal)656 kcal
Fat16.4 g
of which saturates5.5 g
Carbohydrate80.5 g
of which sugars16.2 g
Dietary Fiber3.5 g
Protein46.2 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Large Frying Pan
Chopping Board
Garlic Press
Knife

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam.

2

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken, bacon lardons and sliced mushrooms. Season with salt and pepper.

c) Stir-fry until golden brown all over, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Cook bacon thoroughly.

3

a) Meanwhile, trim the pak choi, then thinly slice widthways. 

b) Peel and grate the garlic (or use a garlic press).

c) Cut the lime into wedges (see ingredients for amount).

4

a) Once the chicken has browned, add the Indonesian spice blend, ginger puree, garlic and pak choi to the pan.

b) Cook, stirring frequently, until fragrant, 2 mins.

5

a) Lower the heat to medium, then add the soy, sambal paste (add less if you'd prefer things milder), ketjap manis and honey (see pantry for amount). Stir to combine.

b) Stir through the cooked rice and cook until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Add a good squeeze of lime juice, then remove the pan from the heat. Taste and season with salt, pepper or more lime juice if needed.

6

a) Share the chicken and bacon fried rice between your bowls.

b) Serve with any remaining lime wedges for squeezing over.

Enjoy!

7

Step 2 MOD: If you’re adding bacon, add it to the pan with the chicken and mushrooms. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

 

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