The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Quick-fire Korean chicken fried rice
It’s quick, it’s kickin’, it’s a fab new way with chicken… what’s not to love?! Ready diced chicken breast is flavoured with ginger, garlic and tamari, spiced up with hot chipotle chilli and gochujang, then sizzled with spring onions, mushrooms, red onion, green pepper and rice.
SWK: Source of fibre
SWK: High protein
Plants 4
quick cook
Serving size
Ingredients
- 1 onion
- 1 pepper
- 300g diced chicken breast
- 140g basmati rice
- 240g chestnut mushrooms
- 1 handful of fresh coriander
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 3 spring onion
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 504
Protein: 47g
Carbs: 78g
Fat: 3.6g
Ingredients
- 2 onion
- 480g chestnut mushrooms
- 2 pepper
- 600g diced chicken breast
- 280g basmati rice
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 6 spring onion
- 1 handful of fresh coriander
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 497
Protein: 46g
Carbs: 77g
Fat: 3.5g
Quick-fire Korean chicken fried rice
It’s quick, it’s kickin’, it’s a fab new way with chicken… what’s not to love?! Ready diced chicken breast is flavoured with ginger, garlic and tamari, spiced up with hot chipotle chilli and gochujang, then sizzled with spring onions, mushrooms, red onion, green pepper and rice.
Cook time:
20 mins
Cuisine:
Korean
Food group:
Poultry
Allergens: Cereals Containing Gluten, Soya, Wheat
Cooking Instructions
Before you start
- 1 medium saucepan
- 1 large non stick frying pan
Start the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Sizzle the base
- Meanwhile, peel and finely dice the onions. Thinly slice the mushrooms, then deseed and finely dice the peppers.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, mushrooms and peppers for 3 mins.
Create a stir!
- Add the chicken and cook for 4-5 mins. Squeeze in all the pastes (the chipotle to taste) and the tamari, stir and cook for 1 min.
- Tip in the rice and fry for 2 mins, then add the stock, pour in 150ml water (250ml for 4 portions) and stir well. Cook for 1 min, until the chicken is cooked through.
Add your finishing touches
- Thinly slice the spring onions, and finely chop the coriander. Add half of each to the pan and stir well.
- To serve, scatter over the remaining spring onions and coriander.