a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam.

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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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, trim the pak choi, then thinly slice widthways. 

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

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

d) In a small bowl, mix together the sambal and mayo (see pantry for amount).

a) Once the chicken has browned, add the Indonesian style spice mix, ginger puree, garlic and pak choi to the pan.

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

a) Lower the heat to medium, then add the soy, 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. Taste and season with salt, pepper and more lime juice if needed.

d) Add a splash of water if you feel it needs it.

a) Share the chicken fried rice between your bowls.

b) Drizzle over the sambal mayo.

c) Serve with any remaining lime wedges for squeezing over.