This isn’t your average fried rice. It’s loaded with shimeji and enoki mushrooms, creamy avocado, crunchy peanuts, and savoury marinated chicken thighs, an unexpected combo that just works. The rice is fluffy, the chicken is tender thanks to a quick soysauce-cornflour marinade, and the sauce ties it all together with just the right balance of umami, sweetness, and heat. Topped with sesame seeds and chopped peanuts for that final pop, this fried rice is packed with flavour, texture, and a little bit of fun. It’s the perfect weeknight dinner or meal-prep recipe when you want something a little different from the usual. 🍚 INGREDIENTS (Serves 2–3): For the chicken: • 450g chicken thigh fillet, cut into bite-sized pieces • 1 tbsp light soy sauce • 2 tbsp water • 2 tbsp corn flour For the fried rice: • 200g (1 cup) basmati rice, cooked and cooled • 4 eggs, beaten • 75g shimeji mushrooms • 50g enoki mushrooms • 4 green onions, chopped • 1 avocado, sliced • 2 tbsp roasted peanuts, finely chopped • Sesame seeds, to garnish For the sauce: • 2 tbsp light soy sauce • ½ tsp pepper • ½ tsp sugar • ½ tsp MSG (optional but recommended)