Delight in a classic favourite with a twist with this Chicken Fried Rice with Mushrooms and Sugar Snap Peas recipe. This dish combines the savoury taste of chicken with the umami richness of mushrooms and the crisp freshness of sugar snap peas, promising a dining experience that’s both comforting and satisfying.
The star of this dish is the chicken fried rice, cooked until it’s perfectly seasoned and bursting with flavour. The chicken adds a hearty element that perfectly complements the fragrant rice.
Adding a touch of depth and earthiness to the dish are the mushrooms. These mushrooms, sautéed until they’re tender and golden, contribute an umami richness that elevates the dish’s overall taste.
To enhance the freshness, the recipe includes sugar snap peas. These peas, stir-fried until they’re crisp and vibrant, add a delightful pop of colour and a refreshing crunch to the meal.
This Chicken Fried Rice with Mushrooms and Sugar Snap Peas recipe is an excellent choice for those evenings when you’re seeking a meal that’s both classic and quick to prepare. It’s a dish that’s sure to satisfy, whether you’re cooking for yourself or for a group.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a sieve, kettle, lid, large saucepan, pan and a garlic press.
Chicken Fried Rice with Mushrooms and Sugar Snap Peas
Print RecipeIngredients
- 150g Basmati Rice
- 260g Diced Chicken Thigh
- 120g Sliced Mushrooms
- 80g Sugar Snap Peas
- 1 Garlic Clove
- ½ Lime
- Thai Style Spice Blend
- 15g Ginger Puree
- 15ml Soy Sauce
- 15g Sambal Paste
- 25g Ketjap Manis
- 1 tbsp Honey
Instructions
Step 1: Start with the Rice
Begin by preparing the rice, the foundation of our flavourful dish. Boil a half-full kettle of water. Pour the boiled water into a large saucepan on high heat, adding 1/4 tsp of salt. Add the rice and cook for 10-12 minutes. Once cooked, drain the rice in a sieve and return it to the pan. Cover the pan with a lid and set it aside.
Step 2: Cook the Chicken
While the rice is resting, focus on browning the chicken. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and sliced mushrooms. Season with salt and pepper. Stir-fry until the chicken is golden brown all over, approximately 7-8 minutes. Remember to wash your hands and equipment after handling raw chicken and its packaging.
Step 3: Get Prepped
As the chicken browns, prep the remaining ingredients. Cut the sugar snap peas into bite-sized pieces. Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
Step 4: Add in the Spices
Enhance the dish with a burst of flavours. Once the chicken and mushrooms are golden brown, add the Thai-style spice blend, ginger puree, grated garlic, and sugar snap peas. Stir-fry for around 2 minutes to meld the aromas.
Step 5: Mix and Stir
Blend the ingredients harmoniously to create a symphony of flavours. Reduce the heat to medium. Incorporate the soy sauce, sambal (according to heat preference), ketjap manis, and honey (see pantry for amount). Stir together. Gently fold in the cooked rice and heat until piping hot. The chicken is cooked when no longer pink in the middle. Squeeze lime juice from a wedge into the pan, then remove from heat.
Step 6: Finish and Serve
Present the dish in its flavourful glory. Divide the chicken fried rice between bowls. Accompany each serving with a lime wedge for squeezing over. Enjoy the exquisite blend of flavours and textures in this delightful creation.
