Recipe – Chicken Fried Rice

By Alex Stapleton

Fancy a Chinese takeaway but can’t put your bank account through the pain of spending takeaway prices? This chicken fried rice dish is not only much cheaper, but also much more fun to make than it is to phone someone and have to talk to them (yuck!). You’ll also feel proud of yourself that you can make something that tastes just as good!

This recipe can be turned into a vegetarian one simply by removing the chicken from the dish.

COST: 2/5 (Reasonably cheap)

PREPARATION TIME: 5-10 minutes

COOKING TIME: 15-20 minutes in total

WASHING UP: 2/5 (Some)


– 1/2 tablespoon of sesame oil

– 3 tablespoons of soy sauce

– One chicken breast, cut into bitesize pieces (make sure you cook this first)

– 1 diced carrot

– 1/2 diced celery stick

– 1/2 diced red pepper

– A handful of fresh peas (defrost these first if need be)

– 1/2 tin of sweetcorn

– 1 bag of microwaveable long grain rice (these are precooked and so can easily be fried)

– 2 large eggs


– Tablespoon

– Chopping board and knife

– Kitchen scissors (optional)

– Wok

– Saucepan

– Fork (for beating the eggs)

– Mug (for beating the eggs)


  1. Boil water in your saucepan and add the diced carrots. Let these boil for 5 minutes or until soft, then drain. Cook your chicken now if you have not already.


  1. Heat the sesame oil in the wok over a medium heat.


  1. Add the cooked chicken and 2 tablespoons of the soy sauce. Let this fry for 5-6 minutes, stirring regularly.


  1. Stir in the vegetables. Let this mix fry for another 5 minutes.


  1. Add the rice and stir thoroughly. At this point, you can turn the hob up to a high heat.


  1. Beat the eggs and pour them into the wok. Stir continuously until the eggs begin to set (you’ll know when they do because the mixture will start to stick to the wok). Add in the final tablespoon of soy sauce.


  1. Give the mixture one last stir on the heat and then serve immediately.


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