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Chicken Fried Rice
Chicken Fried Rice

Chicken Fried Rice

with Mushrooms and Peanuts

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Fried Rice in just 20 minutes for a delicious and speedy meal.

Allergens:PeanutCereals containing glutenSoya

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

80 grams

Sugar Snap Peas

1 unit(s)

Spring Onion

1 unit(s)


½ unit(s)


150 grams

Closed Cup Mushrooms

25 grams

Salted Peanuts


1 sachet

Ginger Puree

1 sachet


1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketjap Manis

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2788 kJ
Energy (kcal)666 kcal
Fat21.0 g
of which saturates5.0 g
Carbohydrate78 g
of which sugars13.0 g
Protein43 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle. b) Pour the boiling water into a saucepan and bring back to the boil. Stir in the basmati rice and 1/4 tsp of salt. Cook until the rice is tender, 10-12 mins. c) Drain into a sieve or colander and keep to one side.


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 - you want it to brown, not stew. IMPORTANT: Wash your hands after handling chicken and its packaging.


a) As the rice and chicken cook, chop the sugar snaps into 1cm pieces. b) Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). c) Zest the lime and chop into wedges. Thinly slice the mushrooms. Roughly chop the peanuts.


a) Once the chicken is browned, add the mushrooms to the pan and stir-fry until golden brown, 3-4 mins. b) Add the ginger puree, sriracha, garlic, sugar snaps 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. c) Lower the heat to medium.


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.


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!