Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



When you’ve had a hard week at work, sometimes you just need a takeaway. Special fried rice is the stuff dreams are made of so we decided to smash out our own version! The flavours and textures are legit - proper vegan takeaway vibes.

We’ve used our pal Derek Sarno’s mushroom pulling technique for the chicken - go give him a follow, he’s a vegan wizard. Don’t worry if you can’t find King Oysters Mushrooms - just get some Portobello’s, cut them into strips and roast them as the recipe specifies

This is such a tasty idea for a plantbased dinner or to have as a side dish as part of an asian feast.




  • 1 tbsp olive oil
  • 300g king oyster mushrooms
  • 1 tbsp chicken seasoning
  • 1 tsp chilli flakes


  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 garlic clove
  • 3 spring onions
  • 1 small carrot
  • 1 red pepper
  • 60g peas
  • 60g sweet corn
  • 1 tsp maple syrup
  • ½ tsp ground turmeric
  • 1 tsp curry powder
  • 150g silken tofu
  • 2 250g bags microwavable basmati rice
  • 1 tbsp dairy-free butter
  • 2 tbsp soy sauce
  • 5g Coriander
  • Salt and pepper to taste


  1. 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)

    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

    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

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