a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the chicken and season with salt and pepper.

c) Stir-fry until browned, 6-7 mins. TIP: Cook in batches if necessary - you want it to brown, not stew. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, trim the green beans and chop into 1cm pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Zest the lime and cut into wedges.

a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.

b) Add the ginger puree, sambal (add less if you'd prefer things milder), garlic and green beans to the pan.

c) Cook, stirring frequently, for 2 mins more.

a) Once everything's cooked, lower the heat to medium and stir the cooked rice into the pan.

b) Heat until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Remove the pan from the heat and stir in the soy sauce, ketjap manis, lime zest and a squeeze of lime juice.

b) Share the chicken fried rice between your bowls.

c) Serve with a lime wedge for squeezing over.

Enjoy!