Fried rice with spicy chicken

Bring water to a boil and prepare the rice according to the package directions. Drain well and cover with cold water.

Peel and finely chop the onion and garlic. Slice the mushrooms, roughly chop the bok choy, and slice the spring onion and red pepper into rings. Dice the chicken breast and season with World Spice Blend - Piri Piri.

Heat 2 tablespoons of oil in a pan and brown the chicken on all sides. Add 3 tablespoons of soy sauce and the juice and zest of 1 lime. Reduce the heat and let the chicken cook until the sauce thickens, about 5 minutes. Remove from the pan and set aside.

Heat the remaining oil in the pan and sauté the onion and garlic until translucent. Add the mushrooms and cook for 2 minutes. Add the bok choy and cook for another minute. Add the cold rice and cook for 5 minutes until slightly crispy. Add the chicken and fish sauce and stir.

Combine the remaining soy sauce, juice and zest of ½ lime, tomato ketchup, and World Spice Blend - Piri Piri to taste to make a sauce. Slice the remaining ½ lime into wedges.

Divide the fried rice among plates and garnish with the red pepper and spring onion. Serve with the sauce and lime wedges.