Plant-Based 'Chicken' Fried Rice — a plant-based Other recipe by BOSH!
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Plant-Based 'Chicken' Fried Rice

This is one of those recipes we keep coming back to again and again, especially when we want something proper satisfying but totally plant-based. The pulled mushroom 'chicken' is the star of the show; it's smoky, meaty, and honestly a bit of a revelation if you've never tried it before. Chuck that with fluffy fried rice, loads of good seasoning, and you've got a bowl of food that genuinely hits the spot. We love making this on a weeknight when we want something that feels a bit special without a massive amount of effort. Make this tonight, trust us.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Wok
  • Microplane or fine grater
  • Two forks (for shredding mushroom stems)

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp plant-based chicken seasoning
  • 1 tsp chilli flakes
  • 300g king oyster mushrooms
  • 1 tbsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tsp curry powder
  • 1 tbsp plant-based butter
  • 2 tbsp soy sauce
  • 3 spring onions
  • 1 garlic clove
  • 1 small carrot
  • 1 red bell pepper
  • 160g peas
  • 60g sweetcorn
  • ½ tsp turmeric
  • 150g silken tofu
  • 2 x 250g bag(s) of microwavable basmati rice
  • 5g coriander
  • Salt & pepper to taste
  • Sriracha sauce
  • 1 tbsp olive oil

Method

1

First, make the “chicken”

  • Cut the caps off the mushrooms and finely slice
  • “Pull” the stems of the mushrooms with two forks to create meaty “shreds”
  • Add 1 tbsp olive oil, chicken seasoning and chilli flakes to a mixing bowl and stir to combine
  • Add the pulled mushrooms to the bowl and toss to combine
  • Spread the prepared mushrooms out on a baking tray, put the tray in the oven and roast for 30 mins (turning halfway through)
2

While the “chicken” is roasting, prepare the veggies

  • Peel and grate the garlic
  • Trim and finely slice the spring onions
  • Trim, peel and finely dice the carrot
  • Halve, trim, core and dice the pepper
  • Defrost the peas
  • Open, drain and rinse the sweetcorn
  • Prepare the rice
3

Now, start to stir fry the veggies

  • Warm olive oil and sesame oil in a wok over a medium heat
  • Add the garlic and stir for 30 seconds
  • Add the spring onions (saving a few slices for garnish) and stir for 30 seconds
  • Add the carrot and pepper and stir for 1 minute
  • Add the peas and sweetcorn and stir for 30 seconds
  • Add the maple syrup, turmeric and curry powder to the wok and stir for 30 seconds
  • Add the silken tofu to the pan and stir for 1 minute
  • Add the rice and fold for 1 minute | Finely chop the coriander
  • Take the mushrooms out of the oven, add them to the wok along with the soy sauce, dairy free butter, coriander and stir to combine
4

Time to serve

  • Serve the Vegan Chicken Special Fried Rice into bowls, garnish with spring onions, a squeeze of Sriracha and serve immediately

Tips & Variations

  • Use day-old rice: We always use leftover rice from the night before if we've got it. Fresh rice can go a bit sticky and clumpy in the pan, but day-old rice fries up perfectly with that classic slightly chewy texture.
  • Crank the heat: Don't be shy with the heat when you're frying the rice. A really hot pan is what gives you those slightly crispy, golden bits at the bottom. That's where all the flavour lives.
  • Make the mushrooms your own: Henry always adds a splash more chilli flakes because he likes it with a proper kick. If you want it milder, just go easy. You can also swap in king oyster mushrooms for even meatier shreds.

Why This Works

The trick is roasting the pulled mushroom stems low and slow so they go properly chewy and pick up all that seasoning. Mushroom stems are usually the bit everyone throws away, but they shred just like pulled meat and soak up flavour like mad. That texture in the fried rice is what makes this feel so satisfying and not like you're missing anything.