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Chicken Fried Rice

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 2

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



2 portions Tilda Pure Basmati
2 chicken breasts, thinly sliced
½ tsp five-spice powder
1 tbs sunflower oil
4 spring onions
1 thumb ginger, finely grated
1 bok choy, roughly chopped
2 tbs sweet chili 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. While this is marinading, cook your rice.
  3. With 8 minutes remaining, fry the chicken on high heat for 3–5 minutes, add the spring onion and ginger and then cook for a further 2–3 minutes.
  4. Add the cooked rice to the chicken with the bok choy.
  5. Stir through the sweet chili sauce.
  6. Serve topped with the toasted cashews.