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, cut the sugar snaps 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 sugar snaps 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!