chicken and mushroom rice
How to make chicken and mushroom rice recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
50 g (2 oz) butter
3 spring onions, sliced
2 ready-cooked roast chicken breasts, sliced or shredded
500 g (1 lb) ready-cooked long-grain and wild rice mixture
290 g (9¾ oz) jar mushroom antipasti, drained
4 tablespoons crème fraîche
salt and pepper
Method:
Melt the butter in a large frying pan, add the spring onions and cook over a medium heat for 2–3 minutes until softened. Add the chicken, rice and all but a small handful of the mushrooms. Stir-fry for 3–4 minutes, until piping hot.
Add the crème fraîche, season to taste and stir occasionally for about 2 minutes until hot and creamy. Spoon into shallow bowls and serve immediately, topped with the reserved mushrooms.
For chicken & mushroom fried rice, cook 350 g (11½ oz) quick-cook long-grain rice for 8–9 minutes, or according to the packet instructions, until just tender. Drain well. Heat 2 tablespoons vegetable oil in a large frying pan or wok, add 3 sliced spring onions and 2 chopped garlic cloves and fry for 2–3 minutes.
Add 200 g (7 oz) diced chestnut mushrooms and the shredded chicken from the main recipe and stir-fry for 3–4 minutes until soft and golden. Increase the heat slightly and add the rice and 75 g (3 oz) defrosted peas.
Stir-fry for 3–4 minutes until hot and lightly golden. Season to taste, then spoon into bowls and serve with soy sauce. Total cooking time 20 minutes.
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