Weeknight Chicken Fried Rice
with Mushrooms and Pak Choi
- Cereals containing gluten
- Soya
Ready in less than 25 minutes, this Weeknight Chicken Fried Rice has it all. Layers of flavour with spices, garlic, lime and ginger make this easy Chinese style dish full of flavour. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
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)
Lime
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
Honey
Nutrition Values
Utensils
Cooking Steps
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.
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.
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).
a) Once the chicken has browned, add the Indonesian style spice mix, ginger puree, garlic and pak choi to the pan.
b) Cook, stirring frequently, until fragrant, 2 mins.
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 from a lime wedge, then remove the pan from the heat. Taste and season with salt, pepper and more lime juice if needed.
a) Share the chicken fried rice between your bowls.
b) Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Indonesian-style spice blend, ketjap manis, and sambal create a bold, layered flavour that many compare to a good takeaway. Some found the dish a little bland without the full spice mix, while others felt the heat level was higher than expected.
- Ease of prep: This is a genuinely quick weeknight cook, and several reviewers noted that even younger or less experienced cooks managed it confidently with clear results.
- Suggestions: Use only half the spice mix or sambal if cooking for children or those sensitive to heat; add a splash of extra soy sauce or a little water if the dish feels dry. Cooking the rice a day ahead and refrigerating it overnight can improve the texture and give a more authentic fried rice result. Consider adding a fried egg, sugar snaps, broccoli, or peas to boost colour and vegetable variety.
- Next-day meals: Leftovers reheat well and make a satisfying lunch the following day.
- Portions: A small number of reviewers found the rice-to-filling ratio slightly unbalanced, with suggestions to reduce the rice or increase the chicken and vegetables for a more satisfying plate.
