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Chicken Fried Rice

Chicken Fried Rice

with Sweetcorn and Peanuts

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This Chicken Fried Rice with Sweetcorn is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:RapidSpicy
Allergens:PeanutsGlutenSoya

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

1 pack(s)

Mangetout

1 unit(s)

Spring Onion

1 unit(s)

Garlic

½ unit(s)

Lime

1 tin(s)

Sweetcorn

1 pack(s)

Salted Peanuts

(ContainsPeanuts)

1 sachet

Ginger Puree

½ sachet

Sriracha

1 sachet

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Ketjap Manis

(ContainsGluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3008 kJ
Energy (kcal)719 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate87 g
of which sugars17.0 g
Dietary Fiber1 g
Protein44 g
Cholesterol0 mg
Salt2.36 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

a) Fill and boil your kettle. b) Pour the boiling water into a saucepan and bring back to the boil. c) Stir in the basmati rice and 0.25 tsp of salt. d) Cook until the rice is tender, 10-12 mins. e) Drain into a sieve or colander and keep to one side.

2

a) Heat a splash of oil in the frying pan over high heat. b) When hot, add the diced chicken thigh, season with salt and pepper and stir fry until browned, 6-7 mins. TIP: Cook in batches if necessary.

3

a) As the rice and chicken cook, chop the mangetout into 1cm pieces. b) Trim the spring onion then thinly slice. c) Peel and grate the garlic (or use a garlic press). d) Zest the lime and chop into wedges. e) Drain the sweetcorn. f) Roughly chop the peanuts

4

a) Once the chicken is browned, add the ginger puree, sriracha, garlic, mangetout and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: The sriracha is spicy, so just add half if you don't like heat. b) Add the drained sweetcorn to the pan and stir-fry until piping hot, another 2 mins. c) Lower the heat to medium.

5

a) Once everything is cooked, stir the cooked rice into the pan and heat until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

a) Remove the pan from the heat and stir in the soy sauce, ketjap manis and lime zest. b) Share between your bowls and finish with a sprinkle of peanuts and the remaining spring onions. c) Serve with a wedge of lime for squeezing over and enjoy!