Gochujang Chicken Fried Rice

Take your chicken out of the fridge, open the packet and let it air, then add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to 1cm thickness

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

(Doubled your protein? Use 2 pans!)

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

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

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