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Chicken Fried Rice

Chicken Fried Rice

with scallion 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.

Family Friendly
Total Time20 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

1 pack(s)


150 grams

Jasmine Rice

2 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Bell Pepper

2 unit(s)


1 sachet(s)

Chicken Stock

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

20 milliliter(s)

Sesame Oil

(Contains Sesame)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3267 kJ
Energy (kcal)781 kcal
Fat18.4 g
of which saturates3.3 g
Carbohydrate114.1 g
of which sugars36.8 g
Dietary Fiber1.9 g
Protein40.7 g
Cholesterol0 mg
Salt9.1 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.




Make the Rice
  • 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
  • Meanwhile, 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, 6-7 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

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

Get Prepped
  • Halve the pepper and discard the core and seeds. Chop into 1cm pieces.
  • Drain the sweetcorn in a sieve.
  • Trim and thinly slice the scallion.
Cook the Veg
  • Add the sweetcorn and bell pepper to the chicken.
  • Fry until softened, 4-5 mins.
  • Add the sesame oil and lemongrass paste and fry until fragrant, 30 secs. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Stir in the Sauce
  • Increase the heat of the pan to high and add the cooled rice.
  • Cook, stirring, until warmed through, 2-3 mins.
  • Remove the pan from the heat.
  • Add the ketjap manis, teriyaki sauce and stock powder.
  • Mix well to combine. Season to taste with salt and pepper.
Finish and Serve
  • Divide your chicken fried rice between bowls.
  • Drizzle over the sweet chilli sauce.
  • Top with a sprinkling of sliced scallion.
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