Chicken Fried Rice

I tend to cheat a bit with this recipe and use microwave rice. You can do it either way, but if you cook your own rice first then make sure you leave time for it to cool before frying as it’ll give you a better texture.


  • 2 chicken breasts, cut into thin strips
  • 1 red pepper & 1 green pepper, finely chopped
  • 1 clove garlic, crushed
  • About 1 tblspoon ginger, finely chopped
  • 1 pack microwave basmati rice (or equivalent amount of rice, cooked then cooled completely)
  • 2 eggs
  • About a tsp dried chilli
  • 1 tsp cayenne pepper
  • 2 tblspoons honey
  • 2 tblspoons mirin
  • Dark soy sauce, to taste (at least a couple of tablespoons)
  • Large handful frozen Peas
  • 2 spring onions, finely chopped



Heat some oil in a pan – sesame oil is nice for this, but you can use whatever you have. Add the garlic, ginger and chicken and fry gently for a couple of minutes. Add the peppers then scrape everything to one side and crack the eggs into the pan. Leave until about half cooked then break up with your spoon and mix everything up together.

Break up the rice in the packet and add to the pan, along with the peas, spices, mirin and honey and a couple of tablespoons soy sauce. Cook everything over a high heat for a couple of minutes, mixing thoroughly. Stir through the spring onions right at the end, and season with more soy sauce if necessary.


This isn’t a dupe for takeaway fried rice – they taste completely different. But it is extremely easy delicious, with a surprisingly light, fresh flavour.


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