Chicken fried rice
This chicken fried rice was taken from Mary Berry’s “Absolute Favourites” cookbook and taste amazing hot or cold. I tend to use any left overs for lunch the next day
Chicken fried rice
Ingredients
- 250 g rice
- 150 g frozen peas
- 5 tbsp vegetable oil
- 2 boneless chicken breasts, sliced into thin strips
- 1 tbsp runny hunny
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 1 red pepper, deseeded and cut into small chunks
- 200 g mushrooms, sliced
- ½ tsp medium chilli powder
- 1 tbsp medium curry powder
- 4 tbsp soy sauce
- salt and ground black pepper
Instructions
- Tip the rice into a saucepan of boiling salted water and cook according to the packet instructions. Half way through, add the frozen peas. Drain well and set aside.
- Heat the oil in a large frying pan, add the chicken and season with salt and pepper. Drizzle in the honey and toss for 5mins or until the chicken is golden all over and cooked through. Remove from the pan and set aside.
- Add the onions, garlic and red pepper and fry over a high heat for 5mins, stirring occasionally. Add the mushrooms and spices, stirring well to combine, fry for a further minute.
- Tip in the cooked rice and peas, add the chicken strips and soy sauce and toss together over a high heat, seasoning to taste.
- Serve as a side or any left over would be great eaten cold for lunch.