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Chicken Fried Rice

Chicken Fried Rice

with Mushrooms, Sugar Snap Peas 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.

Tags:RapidMeal Prep
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)


25 grams

Salted Peanuts


150 grams

Closed Cup Mushrooms

1 sachet

Ginger Puree

15 grams


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketjap Manis

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2800 kJ
Energy (kcal)669 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate77 g
of which sugars12.0 g
Protein42 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back into the pan. Cover with a lid and leave to the side.


a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b)When hot, add the diced chicken thigh, season with salt and pepper.
c) Stir-fry until browned, 6-7 mins. TIP: Cook in batches if necessary - you want it to brown, not stew. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


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


a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.
b) Add the ginger puree, sambal, garlic, sugar snaps and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: Add less sambal if you don't like too much heat.


a) Once everything is cooked, lower the heat to medium.
b) 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, lime zest and a squeeze of lime juice.
b) Share your chicken fried rice between your bowls and finish with a sprinkle of peanuts and the remaining spring onion.
c) Serve with a lime wedge for squeezing over. Enjoy!