500 g (1 lb) shop-bought long-grain and wild rice mixture
290 g (9¾ oz) jar mushroom antipasti, drained
4 tablespoons crème fraîche
salt and pepper
Melt the butter in a large frying pan and cook the spring onions for 2–3 minutes over a medium heat, until softened. Add the chicken, rice and all but a small handful of the mushrooms. Stir-fry for 3–4 minutes, until piping hot.
Add the crème fraîche, season to taste and stir occasionally for about 2 minutes, until hot and creamy. Spoon into shallow bowls and serve immediately, topped with the reserved mushrooms.