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Chicken Fried Rice

Chicken Fried Rice

with Mushrooms, Chilli, Peanuts and Soy

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You know us at the Fresh Farm, we’re not in to fancy things, we just love wonderful home cooking. So, André’s kept it simple with this chicken fried rice. It’s simple to make and simply delicious to eat. Enjoy!

Allergens:PeanutsCereals 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

175 grams

Basmati Rice

1 unit(s)

Cinnamon Stick

4 unit(s)

Chicken Thigh

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

3 unit(s)

Spring Onion

1 bunch(es)


25 grams

Salted Peanuts


1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

Not included in your delivery

350 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate59 g
of which sugars4.0 g
Protein17 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the basmati rice into a pot with the cinnamon stick and a generous pinch of salt. Add the water (amount specified in the ingredient list), bring to the boil on high heat and then pop on the lid. Once the water is boiling turn the heat down to low and cook for 10 mins. After 10 mins, remove the pot from the heat and leave for another 10 mins with the lid on.


Cut the chicken into strips 1cm wide. Make sure you wash your hands, knife and board and then get on with the veggies. Chop the mushrooms into slices ½cm thick. Peel and grate the ginger and garlic (or use a garlic press if you have one) and cut the chilli into very thin slices. Tip: If you want to reduce the heat of the chilli, cut it in half lengthways, scoop out the seeds with a teaspoon then slice in the same way. The seeds contain a lot of the heat!


Remove the root from the spring onion and slice as thinly as you can. Roughly chop the coriander leaves. Pop the peanuts into a food bag and crush with a rolling pin.


Heat a wide frying pan over high heat and add a glug of oil. When the oil is hot add your chicken and cook for 5-7 mins, before turning and cooking for 5 mins more. Your chicken should be golden-brown on the outside and no longer pink in the middle. Transfer your chicken to a bowl once it’s cooked and keep to one side. Tip:Do this in batches if your pan isn’t quite big enough. You want your chicken to fry not stew!


Wipe out your frying pan with some kitchen paper and add another splash of oil. Keep the heat on high and fry your mushrooms for 5 mins or until golden-brown. Stir in your ginger, garlic and chilli and cook for another minute. Tip:Use less or more chilli depending on how spicy you like things!


Next, put your chicken and any juices back into the pan and reheat until your chicken is piping hot. Pour in half of the soy sauce and then add your rice. Mix well and check the seasoning. Add more soy sauce if needed.


Serve your fried rice immediately and finish with a sprinkle of your spring onion, coriander and crushed peanuts. Enjoy!