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Spicy Chicken Fried Rice

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Instructions

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Bring a pan of water to the boil with a little salt. Add the Basmati Rice and cook for around 10 - 15 minutes. When done, drain the water out, turn the heat off and leave with a lid on to keep warm.
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Add a drop of oil to a frying pan and add your Diced Chicken. Add a little salt and pepper and good for 5 - 10 minutes or until brown.
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Meanwhile chop the Sugar Snap Peas up, thinly slice the Spring Onion and Chilli, prep the Garlic Clove (chop, grate, press), zest the Lime, slice the Lime and crush up the Salted Peanuts.
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When the Diced Chicken is browned add the Mushroom and continue to fry for 5 minutes. Once done add the Garlic Clove, Ginger Puree, Sugar Snap Peas, Chilli, Lime zest and two thirds of the Spring Onion. Keep pushing at around the pan for a few minutes.
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After a few minutes add the Basmati Rice from earlier to the pan and drop in the Soy Sauce and Ketjap Manis and mix it all together. Give it a good mix up and heat until it's all nice and hot.
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Once done, plate up the spicy chicken fried rice and season with salt and pepper if required. Share out the remaining Spring Onion and the crushed Salted Peanuts and finish off with a squeeze of Lime. Eat and enjoy!
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