Chicken Fried Rice and Shimeji Mushrooms
with Tenderstem®, Edamame Beans and Peanuts
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Small, nutty and umami in flavour, it's our opinion that shimeji mushrooms are best enjoyed when pan-fried with butter and soy sauce like in this recipe. Served atop egg fried rice, this veggie bowl is full of flavour.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
240 grams
Diced British Chicken Breast
80 grams
Tenderstem® Broccoli
125 grams
White Shimeji
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
80 grams
Fresh Edamame Beans
(Contains: Soya)
20 grams
Ketjap Manis
(Contains: Soya)
30 grams
Hoisin Sauce
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 unit(s)
Egg
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Next, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat
Once hot, add the chicken and onion to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken and onion cooks, cut the Tenderstem® broccoli into thirds.
Once the chicken is halfway through cooking, add the broccoli to the pan and stir-fry, 4-5 mins.
Meanwhile, trim and discard the base of your shimeji mushrooms. Separate the mushroom stems with your fingers.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
In a medium bowl, whisk the egg (see pantry for amount) until combined and season with a pinch of salt and pepper.
Once the chicken and veg is cooked, add the garlic and fry, 30 secs more.
Next, push the veg to one side of the pan and pour the egg into the frying pan. Cook for 30 secs without stirring.
After 30 secs, gently stir for 2-3 mins more, making sure the egg doesn't stick to the bottom of the pan. IMPORTANT: Ensure egg whites are fully cooked.
Add the cooked rice, edamame, ketjap manis, hoisin sauce and half the soy sauce to the pan and stir-fry until combined and piping hot, 1-2 mins. Set aside.
Pop another frying pan on medium-high heat and add a knob of butter (or a drizzle of oil if you don't have any butter). Allow to melt, then add the mushrooms.
Stir fry until browned, 3-5 mins.
Add the honey (see pantry for amount) and the remaining soy sauce, then stir together and remove from the heat.
Reheat the chicken fried rice on high heat until piping hot and share between your bowls.
Top with the shimeji mushrooms, crushed peanuts and a drizzle of sriracha.
