topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Fried Rice

Chicken Fried Rice

with Mushrooms and Pak Choi

This delicious Chicken Fried Rice has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Family Friendly
Calorie Smart
High Protein
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Thigh

120 grams

Sliced Mushrooms

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

½ unit(s)


1 sachet(s)

Indonesian Style Spice Mix

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



Nutritional information

Energy (kJ)2466 kJ
Energy (kcal)589 kcal
Fat14.4 g
of which saturates4 g
Carbohydrate79.9 g
of which sugars16.2 g
Protein38.5 g
Salt3.18 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press


Cook the Rice

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, then pop it on top of the pan and allow to steam.

Brown the Chicken

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.

Prep Time

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).

Bring on the Flavour

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.

Combine and Stir

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.

Finish and Serve

a) Share the chicken fried rice between your bowls.

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