Gochujang Double 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 (preferably non-stick) 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!)

(Doubled your protein? Use 2 pans!)

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