The quantities provided above are averages only.
150 grams
Rice
260 grams
Diced Irish Chicken Breast
150 grams
Mushrooms
1 unit(s)
Pak Choi
2 unit(s)
Garlic
1 unit(s)
Lime
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
1 sachet(s)
Honey
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Rinse the rice to remove excess starch. Boil a large pot of salted water for the rice.
Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
Meanwhile, thinly slice the mushrooms.
Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken and mushroom to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Quarter the lime.
Once the chicken has browned, add the thai style spice mix, lemongrass, ginger, garlic puree and pak choi to the pan.
Cook, stirring frequently, until fragrant, 2 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the soy, gochujang paste, ketjap manis and honey to the chicken. Stir to combine.
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.
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.
Share the chicken fried rice between your bowls. Serve with any remaining lime wedges for squeezing over.