Chicken fried rice
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

Perfect for using up leftover rice and ready in just 25 minutes, this stir fry recipe is a midweek dinner winner.

Nutrition: per serving

Calories
628kcals
Fat
23.1g (5.5g saturated)
Protein
49.8g
Carbohydrates
51.7g (15.9g sugars)
Fibre
6.8g
Salt
3.7g
Calories
628kcals
Fat
23.1g (5.5g saturated)
Protein
49.8g
Carbohydrates
51.7g (15.9g sugars)
Fibre
6.8g
Salt
3.7g

Ingredients

  • Groundnut oil for frying
  • 3 banana shallots, finely chopped
  • 4 British free-range chicken thigh fillets, cut into 2cm chunks
  • 1 tbsp clear honey
  • 2 garlic cloves, crushed
  • Large thumb-size piece fresh ginger, finely grated
  • 1 small red chilli, deseeded and finely chopped
  • 2 large free-range eggs, lightly beaten
  • 250g cooked basmati rice
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 150g frozen peas, defrosted
  • 4 spring onions, finely sliced
  • Bunch fresh coriander, chopped
  • Toasted cashews and lime wedges to serve

Method

  1. Heat a glug of oil in a large wok over a high heat and cook the shallots until soft. Meanwhile put the chicken in a medium mixing bowl and coat it in the honey.
  2. Add the garlic, ginger and chilli to the shallot pan and cook for another minute, stirring constantly, then add the chicken and fry for 5-8 minutes or until cooked through. Tip out onto a plate and keep it to hand.
  3. Tip the eggs into the pan, let them set slightly, then stir until completely cooked. Return everything to the pan, add the rice and fry, stirring, for 2 minutes. Add the soy sauce, fish sauce, peas and spring onions with a pinch of black pepper, then fry for 2 minutes. Stir in the coriander, scatter over some cashews and serve with lime wedges.

delicious. tips

  1. Day-old rice that’s been cooled, then chilled, or ready-cooked rice from a packet work best in this recipe.

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