Chicken Fried Rice
with Mushrooms and Sugar Snap Peas
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Fried Rice in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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.
Ingredients
150 grams
Basmati Rice
260 grams
Diced British Chicken Thigh
120 grams
Sliced Mushrooms
80 grams
Sugar Snap Peas
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
15 grams
Ginger Puree
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in 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) Once hot, add the diced chicken 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.
a) Meanwhile, cut the sugar snap peas into 3 pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Cut the lime into wedges (see ingredients for amount).
a) Once the chicken has browned, add the Thai style spice blend (add less if you'd prefer things milder), ginger puree, garlic and sugar snaps to the pan.
b) Cook, stirring frequently, until fragrant, 2 mins.
a) Lower the heat to medium, then add the soy sauce, 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 from a lime wedge, then remove the pan from the heat.
a) Share the chicken fried rice between your bowls.
b) Serve with a lime wedge for squeezing over.
Enjoy!
