Chicken Fried Rice
with Mushrooms, Sugar Snap Peas and Peanuts
This Chicken Fried Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
150
Basmati Rice
260
Diced Chicken Thigh
80
Green Beans
1
Spring Onion
1
Garlic Clove
½
Lime
150
Closed Cup Mushrooms
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Ginger Puree
15
Sriracha Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve and pop back into the pan. Cover with a lid and leave to the side.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the diced chicken thigh, season with salt and pepper and stir-fry until browned, 6-7 mins. TIP: Cook in batches if necessary, you want it to brown, not stew. IMPORTANT: Wash your hands after handling chicken and its packaging.
a) Meanwhile, chop the sugar snap peas into 1cm pieces. Trim and thinly slice the spring onion.
b) Peel and grate the garlic (or use a garlic press).
d) Zest the lime and chop into wedges.
e) Roughly chop the peanuts.
a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.
b) Add the ginger puree, sambal, garlic, sugar snaps and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: Add less sambal if you don't like too much heat.
c) Lower the heat to medium.
a) Once everything is cooked, stir the cooked rice into the pan and heat until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Remove the pan from the heat and stir in the soy sauce, ketjap manis, lime zest and a squeeze of lime juice.
b) Share between your bowls and finish with a sprinkle of peanuts and the remaining spring onions.
c) Serve with a wedge of lime for squeezing over. Enjoy!
