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Chicken Fried Rice

Chicken Fried Rice

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

  • 0 - 30 Minutes
  • Easy
  • Serves 2




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


  1. Marinate 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 3-5 minutes, add the spring onion and ginger and cook for a further 2-3 minutes

  4. Heat the rice in the microwave or pan following pack instructions and add to the chicken with the pak choi

  5. Stir through the sweet chilli sauce

  6. Serve topped with the toasted cashews