a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back into 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)When hot, add the diced chicken thigh, 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, chop the sugar snaps into 1cm pieces. Trim and thinly slice the spring onion.
b) Peel and grate the garlic (or use a garlic press).
c) Zest the lime and chop into wedges.
d) Roughly chop the peanuts. Thinly slice the mushrooms.

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, garlic, sugar snaps and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: Add less sambal if you don't like too much heat.

a) Once everything is cooked, lower the heat to medium.
b) Stir the cooked rice into the pan and 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 your chicken fried rice between your bowls and finish with a sprinkle of peanuts and the remaining spring onion.
c) Serve with a lime wedge for squeezing over. Enjoy!