Chinese Style Bacon, Chicken Breast & Mushroom Fried Rice
with Peas and Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Chinese Style Bacon, Chicken Breast & Mushroom Fried Rice in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic Clove**
2
Spring Onion
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
150
Jasmine Rice
120
British Smoked Bacon Lardons
120
Sliced Mushrooms
15
Ginger Puree
120
Peas
32
Hoisin Sauce
(Contains: Soya)
25
Ketjap Manis
(Contains: Soya)
15
Sambal Paste
260
Diced British Chicken Breast
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the bacon lardons, diced chicken, sliced mushrooms and half the spring onion.
c) Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Once the chicken and bacon are golden and cooked through, add the garlic and ginger puree. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
b) Stir-fry until fragrant, 1 min.
a) Once the rice is cooked, stir it into the bacon pan along with the peas, hoisin sauce, ketjap manis and sambal (add less if you'd prefer things milder).
b) Mix well and stir-fry until piping hot, 1-2 mins.
c) Taste and season with salt and pepper if needed.
a) Share the bacon and chicken fried rice between your bowls.
b) Sprinkle over the peanuts and remaining spring onion to finish.
Enjoy!
