Fire up your tastebuds with this Chicken and Mushroom stir fry using Tilda’s all-new flavours.

Firecracker and Fragrant Jasmine hit Australian supermarket shelves.

Favoured by chefs, rice aficionados, and home cooks for over 50 years, global rice leader Tilda adds two all-new flavours to its Australian roster of ‘ready-to-heat’ varieties.

The new flavours are a welcome addition to Tilda’s range, and include a Firecracker Basmati Rice for those looking for a spice hit as well as Fragrant Jasmine Rice which suits the traditional Asian flavour lovers.

Chicken and Mushroom Firecracker Stir Fry


  • 1 pouch Tilda Firecracker Rice
  • 2 chicken breasts, cut into thick strips
  • 2 tsp paprika
  • 1 tsp sunflower oil
  • 1 thumb size piece of ginger, finely sliced
  • 100g mushrooms, sliced
  • 1 yellow pepper, sliced
  • 1 spring onion, chopped for garnish
  • soy sauce, to season


  1. Thinly slice the chicken breasts and sprinkle with the paprika.
  2. Heat the sunflower oil in a pan and brown the chicken.
  3. Add the sliced ginger, fry until soft, then add the mushrooms and yellow pepper, cook for 3-4 minutes.
  4. Stir in Firecracker Steamed Basmati Rice and cook for four minutes, drizzle with soy sauce and garnish with sliced spring onion.

Recipe created by Tilda Kitchen