Chicken Fried Rice with Mushrooms
and Chilli, Peanuts and Soy
You know us at the Fresh Farm, we’re not in to fancy things, we just love wonderful home cooking. So, André’s kept it simple with his chicken fried rice. It’s simple to make and simply delicious. Enjoy!
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
2
Basmati Rice
1
Cinnamon Stick
8
British Chicken Thighs
1
Closed Cup Mushrooms
2
Ginger
2
Garlic Clove
2
Red Chilli
6
Spring Onion
7
Coriander
2
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
Pour the rice into a pot with the cinnamon stick and ½ tsp of salt. Add 700ml of water, bring to the boil on high heat and then pop on the lid. Once the water is boiling turn the heat down to low and cook for 10 mins. After 10 mins, remove the pot from the heat and leave for another 10 mins with the lid on.
As the rice cooks, get on with the rest of the prep. Cut the chicken into strips 1cm wide.
Make sure you wash your hands, knife and board and then get on with the veggies. Chop the mushrooms into slices ½cm thick.
Peel and chop both the ginger and garlic and then cut the chillies into very thin slices. Tip: If you want to reduce the heat of the chilli, cut it in half lengthways, scoop out the seeds with a teaspoon then slice in the same way. The seeds contain a lot of the heat!
Remove the roots from the spring onions and slice as thinly as you can. Roughly chop the coriander leaves. LH: Pop the peanuts into a food bag and crush with a rolling pin.
Heat a wide frying pan over high heat and add 1 tbsp of oil. When the oilis hot add the chicken to the pan and cook for 5 mins, before turning and cooking for 5 more mins. The chicken should be golden brown on the outside and no longer pink in the middle. Transfer your chicken to a bowl once it’s cooked and keep to one side. Tip: Do this in batches if your pan isn’t quite big enough. You want your chicken to fry not stew!
Once the chicken is cooked and resting in the bowl, wipe out your frying pan with some kitchen paper and add 1 tbsp of oil. Keep the heat on high and fry the mushrooms for 5 mins or until golden brown, stir in the ginger, garlic and chilli and cook for another minute. Tip: Use less or more chilli depending on how spicy you like things! We recommend 1 tsp for kids, but if the adults want a bit more heat, sprinkle over a little more chilli at the end!
Next, put your chicken and any juices back into the pan and cook until the chicken is piping hot. Pour in half of the soy sauce and then add your cooked rice. Mix well and check the seasoning. Add more soy sauce if needed.
Serve your fried rice immediately and finish with a sprinkle of your spring onions, coriander and chopped peanuts. Enjoy!
