Weeknight Chicken Fried Rice

Name: Weeknight Chicken Fried Rice with Mushrooms and Pak Choi
Total time: 25 min
Yield: 2
Cuisine: Chinese
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; 15 grams Sambal Paste; 25 grams Ketjap Manis; 1 tbsp Honey

with Mushrooms and Pak Choi

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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.

Tags:

Family Friendly

•High Protein

•Spicy

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)2469 kJ

Energy (kcal)590 kcal

Fat14.4 g

of which saturates4 g

Carbohydrate79.9 g

of which sugars16.2 g

Dietary Fibre3.1 g

Protein38.5 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Large Saucepan

•Pan

•Garlic Press

Instructions

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.