Chicken fried rice recipe

68 ratings Rate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 345 calories / serving
  • Freezable
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Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

Add the peanuts and then the rice, mix well and stir-fry for 1 minute.

Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Check the chicken is cooked through with no pink showing. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.



Chinese Food Made Easy by Ching-he Huang, £16•99, HarperCollins. 


See more chinese recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 2tbsp groundnut oil
  • 1tbsp freshly grated root ginger
  • 3 shallots, finely chopped
  • 3 dried Chinese mushrooms, soaked in hot water for 20 minutes, then drained and finely chopped
  • 250g (8oz) skinless chicken breast fillets, finely diced
  • 1tbsp Shaohsing rice wine or dry sherry
  • 1tsp five-spice powder
  • 1tbsp dark soy sauce
  • 50g (2oz) dry-roasted peanuts
  • 300g (10oz) cooked jasmine rice or glutinous rice
  • 3-4tbsp light soy sauce
  • 1-2tbsp toasted sesame oil
  • ground white pepper
  • 1 spring onion, finely chopped
  • Energy 1445kj 345kcal 17%
  • Fat 16g 23%
  • Saturates 3g 16%
  • Sugars 3g 4%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 26.8g Protein 21.5g Fibre 0.9g


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