Experience the comforting flavours of Asian cuisine with this Chicken Fried Rice with Mushroom, Green Beans and Peanuts recipe. This dish combines the hearty taste of chicken with the comforting texture of fried rice, promising a dining experience that’s both comforting and satisfying.
The highlight of this dish is the chicken fried rice, cooked until it’s tender and bursting with flavour. The rice is mixed with chunks of succulent chicken, creating a delightful blend of textures and flavours.
Adding a touch of crunch to the dish are the peanuts. These peanuts, lightly toasted until they’re golden, offer a satisfying crunch and a unique taste that pairs well with the hearty fried rice.
To balance out the richness of the dish, the recipe includes a serving of mushrooms and green beans. The mushrooms, sautéed until they’re tender and aromatic, and the green beans, steamed until they’re vibrant and crisp, add a refreshing contrast to the meal.
This Chicken Fried Rice with Mushroom, Green Beans and Peanuts recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan with a lid, sieve, frying pan, garlic press and a zester.
Chicken Fried Rice with Mushroom, Green Beans and Peanuts
Print RecipeIngredients
- 150g Basmati Rice
- 280g Diced Chicken Thigh
- 80g Green Beans
- 1 Spring Onion
- 1 Garlic Clove
- ½ Lime
- 150g Closed Cup Mushrooms
- 25g Salted Peanuts
- Ginger Puree
- Sriracha
- Soy Sauce
- Ketjap Manis
Instructions
Step 1: Cook the Rice
Fill your kettle and bring it to a boil. Pour the boiling water into a saucepan and bring it back to a boil. Stir in the basmati rice and 1/4 tsp of salt. Cook the rice until it’s tender, which should take about 10-12 minutes. Drain the rice in a sieve and set it aside.
Step 2: Brown the Chicken
Heat a splash of oil in a frying pan over high heat. Once the oil is hot, add the diced chicken thigh, season with salt and pepper, and stir-fry until the chicken is browned. This should take about 6-7 minutes. If necessary, cook the chicken in batches. Remember to wash your hands after handling the chicken and its packaging.
Step 3: Prep the Ingredients
While the chicken is cooking, chop the green beans into 1cm pieces. Trim and thinly slice the spring onion. Peel and grate the garlic. Zest the lime and cut it into wedges. Thinly slice the mushrooms. Roughly chop the peanuts.
Step 4: Add Flavour
Once the chicken is browned, add the mushrooms to the pan and stir-fry until they are golden brown, about 3-4 minutes. Add the ginger puree, sriracha, garlic, green beans, and half of the spring onion to the pan and cook for an additional 2 minutes, stirring frequently. If you’re sensitive to spicy food, only add half of the sriracha. Lower the heat to medium.
Step 5: Add the Rice
Once everything is cooked, stir the cooked rice into the pan and heat until it’s piping hot, about 1-2 minutes. The chicken is fully cooked when it’s no longer pink in the middle.
Step 6: Finish and Serve
Remove the pan from the heat and stir in the soy sauce, ketjap manis, and lime zest. Divide the mixture between your bowls and sprinkle with peanuts and the remaining spring onions. Serve with a wedge of lime for squeezing over the top. Enjoy your meal!
