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Chicken Fried Rice

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 2

Chinese flavours of five spice and ginger create a mouthwatering stir fry dish.



  • 120g Tilda Jasmine Rice
  • 2 chicken breasts, thinly sliced
  • ½ tsp five spice powder
  • 1 tbsp. sunflower oil
  • 4 spring onions
  • 1 thumb ginger, finely grated
  • 1 pak choi, roughly chopped
  • 2 tbsps sweet chilli sauce
  • Handful toasted cashew nuts

  1. Marinade the chicken with the five spice and oil
  2. Leave for at least 10 minutes, longer if possible
  3. Fry the chicken on high heat for 3-5minutes, add the spring onion and ginger and cook for a further 2-3 minutes
  4. 10 minutes before serving, cook the rice, strain and add to the chicken with the pak choi
  5. Stir through the sweet chilli sauce delicately
  6. Serve topped with the toasted cashews