a) Boil a half-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 diced chicken and sliced mushrooms. Season with salt and pepper.

c) Stir-fry until golden brown all over, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, cut the sugar snap peas into 3 pieces.

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

c) Cut the lime (see ingredients for amount) into wedges.

a) Once the chicken has browned, add the Thai style spice blend (add less if you'd prefer things milder), ginger puree, garlic and sugar snaps to the pan.

b) Cook, stirring frequently, until fragrant, 2 mins.

a) Lower the heat to medium, then add the soy sauce, sambal (add less if you'd prefer things milder), ketjap manis and honey (see pantry for amount). Stir to combine.

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

c) Add a good squeeze of lime juice from a lime wedge, then remove the pan from the heat.

a) Share the chicken fried rice between your bowls.

b) Serve with a lime wedge for squeezing over.

Enjoy!