• 2 chicken breasts
• 200 g rice
• 1 red pepper
• 1/2 yellow pepper
• 1/2 green pepper
• 1 red onion
• 1 white onion
• 2 garlic cloves
• 1 thumb or fresh ginger
• fresh coriander
• lemon juice
• 150g frozen peas
• Soy sauce

Instructions

Preparing The Rice for Frying later

To create the perfect chicken fried rice, a little preparation goes a long way! Frying the rice is simple, but the key is making sure it’s cooked and completely cooled before hitting the wok. Boil the rice a few hours in advance and let it cool down fully to prevent it from sticking in the pan. It’s also important not to overcook the rice – leave a slight bite to it so it can finish cooking perfectly in the wok.

While the rice is cooking, I also steamed the chicken breasts on top. This method saves energy and infuses the rice with more flavour, as the chicken juices drip into the boiling rice, adding an extra layer of taste.

Once the rice is done, strain it and rinse it under cold water. This helps remove excess starch, ensuring the rice doesn’t stick together. Cover it and let it cool until you’re ready to use it later. This step will help create that signature fluffy texture and keep your fried rice from becoming clumpy.

The Chicken

Once the steamed chicken is cooked shred it with 2 folks, this will give a lovely texture to the chicken and is a bit more interesting that chunks of chicken. 

I put the shredded chicken in a bowl, add a big glug of soy sauce a shake of Chinese 5 spice and some Chinese rice wine. Add some finely chopped ginger and 2 chopped garlic cloves. Mix up and put it in the fridge to allow the flavours to develop. 

The Vegetables

What veggies to use is entirely up to you and often whatever I have in the fridge, today I have onions, red onions, peppers, chilli and peas. I also have some coriander in the freezer which I will add at the end. 

Bring it all together

Chop the onions, peppers and chilli (you don’t need chilli but I love them) and add to a very hot wok. The wok should have some oil in it that smoking hot. Cook the veg and add the peas and heat through. Once everything is cooked take it out and put in a bowl. 

You should now have a bowl of rice, a bowl or chicken and a bowl of veggies! 

Get the eggs and crack into the wok, mix around and make an omelette. Cut it up and remove to yet another bowl! Yep lots of washing up I’afraid. 

Right now the magic can happen. 

Get the wok very hot again and add the rice, let it fry – it is fried rice after all! Move the rice to stop it sticking and burning and add the chicken. It’s very important that the rice and chicken is heated properly so make sure you have a hot wok and you cook it long enough to get it hot. Add the veggies and stir. Now add the egg and mix up , the dish should be looking fantastic and smelling great. 

Add a glug of soy sauce and stir. 

Finally add the chopped coriander and we are done. If you fancy a squeeze of lemon go for it! If you like mushrooms throw them in – there are no real rules here other than making sure the rice and chicken is heated properly! 

Add to a bowl and we are done, grab a glass of wine and enjoy. 

This is so simple and so tasty so give it a go. 

Top Tip

The fresh ginger really makes all the difference so try and get some, it’s cheap, tasty and very good for you. 

If you are not a meat eater leave the chicken out it’s just as good!