Directions: |
Directions:Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium-high heat
Meanwhile, slice the spring onions roughly (chop them in one bunch for speed!)
Once hot, add the diced chicken to the pan and cook for 2 min
Meanwhile, microwave the steamed pure basmati rice according to packet instructions
Tip: if you're cooking two packets, pop them in together but increase the microwave cook time accordingly!
Slice the red chilli[es]
Add the spring onion, red chilli (Can't handle the heat? Go easy!) and garlic paste to the pan and cook for 1 min further
Add the baby leaf spinach and cook, covered, for 1 min until beginning to wilt, stirring occasionally
Add the mange tout and cook, uncovered, for 30 sec
Add the fish sauce and heated rice to the pan and give everything a good mix up
Cook for 1 min further or until everything's combined and the chicken is cooked through – this is your chicken fried rice
Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
Set the chicken fried rice in the centre of the table, ready to share
Tear the basil leaves all over and let everyone dig in
Enjoy!
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This recipe for Chicken fried rice with mangetout is from