Gochujang Chicken Fried Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, once cooked, drain, return it to the pot and keep covered until serving

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Heat a large, wide-based pan with a drizzle of vegetable oil over a high heat, once hot, add the flattened chicken with a pinch of salt and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Once the chicken is cooked, transfer to a clean plate to rest (save the pan!)

Meanwhile, peel and finely dice your brown onion[s]

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Combine your gochujang paste (can't handle the heat? Go easy!), toasted sesame oil and soy sauce in a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water – this is your gochujang sauce

Return the reserved pan to a medium high heat with a drizzle of vegetable oil

Once hot, add the diced onion and cook for 2 min or until starting to soften

Once softened, add your ginger paste, tomato paste and chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your garden veg mix, cooked rice and gochujang sauce to the pan with a knob of butter

Give everything a good mix up and cook for 1-2 min or until warmed through – this is your gochujang fried rice