10-Min Chicken Fried Rice With Mange Tout

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