Korean Chicken Fried Rice
with Mushrooms, Crispy Onions and Mayo Drizzle
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
1 unit(s)
Onion
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
50 grams
Gochujang Paste
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
25 grams
Ketjap Manis
(Contains Soya)
32 grams
Mayonnaise
(Contains Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
100 milliliter(s)
Water
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 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).
In the meantime, Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the chicken and onion to the pan and season with salt and pepper. Fry until golden brown on the outside, 6-8 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic.
Once the chicken and onion is cooked through, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the garlic and fry for one min more.
Stir through the gochujang, soy sauce, ketjap manis and water for the sauce (see pantry for amount).
Simmer until thickened slightly, 2-3 mins.
Stir through the cooked rice until well coated in the sauce.
Taste, and season with salt and pepper if you feel it needs it.
TIP: Add a splash of water if the sauce is looking a little thick.
Share your fried rice between your serving bowls.
Drizzle over the mayonnaise.
Sprinkle over the crispy onions.
Enjoy!
