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Chicken Fried Rice

Chicken Fried Rice

with chives and bell pepper

Chicken fried rice is an undisputed fast food favourite. Now you can give your local takeaway a run for its money with this quick, easy and super tasty dish.

Tags:
Egg(s) not included
Quick
Family Friendly
Allergens:
Sesame
Soya
Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

1 pack(s)

Sweetcorn

1 unit(s)

Carrot

150 grams

Jasmine Rice

20 milliliter(s)

Sesame Oil

(Contains Sesame)

2 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Bell Pepper

1 sachet(s)

Chicken Stock

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

5 grams

Chives

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

unit(s)

Egg

to taste

Water

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Nutrition Values

Energy (kcal)685 kcal
Energy (kJ)2867 kJ
Fat15.5 g
of which saturates3.1 g
Carbohydrate99.3 g
of which sugars29.3 g
Dietary Fiber1.1 g
Protein38.9 g
Cholesterol0 mg
Salt2.83 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

Make the Rice
1
  • Boil a large pot of salted water for the rice.
  • Once boiling, add the rice and cook for 12-15 mins.
  • Drain in a sieve and rinse through with cold water to cool the rice.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Chicken
2
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the chicken to the pan. Season with salt and pepper.
  • Fry until golden on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Get Prepped
3
  • Meanwhile, trim the carrot and slice widthways into ½ cm rounds.
  • Halve the pepper and discard the core and seeds. Slice into thin strips then chop into small pieces.
  • Drain the sweetcorn in a sieve.
  • Roughly chop the chives.
Stir-fry the Veg
4
  • Remove the cooked chicken from the pan and cover to keep warm.
  • Return the pan to high heat with the sesame oil.
  • When the oil is hot, add the cornpepper and carrot.
  • Season with salt and pepper and fry until softened, stirring occasionally, 5-6 mins.
  • Add the ketjap manis, sweet chilli sauce and stock powder. Mix well to combine.
Add the Egg
5
  • Beat 1 egg (double for 4p) in a bowl.
  • Shift the veg to one side of the pan.
  • Pour the egg into the empty side of the pan and gently stir with a spatula to create a scrambled texture. 
  • Stir to mix with the veg then add the chicken and cooled rice.
  • Cook everything together, stirring, until combined and warmed through, 2-3 mins. Season to taste with salt and pepper.
Finish and Serve
6
  • Divide your chicken fried rice between bowls.
  • Top with a sprinkling of chives.
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