Friday Fakeaway Chicken Fried Rice and Chinese Curry Sauce

Friday Fakeaway Chicken Fried Rice and Chinese Curry Sauce.

We all love a takeaway because it’s a treat and a night off from cooking, however next time you have a craving for a Chinese takeaway have a go at this homemade version instead. This recipe is well worth the cooking and only takes 30 minutes. I found the curry sauce recipe on a website called and it is the perfect accompaniment and so simple to do. Prepare the chicken fried rice first then make the curry sauce just before you are ready to serve.

️Swipe across for curry sauce recipe and see below for the fried rice recipe️

Chicken Fried Rice – Ingredients
– 320g skinless & boneless chicken thighs
– 130g basmati rice
– 1 carrot
– 200g sweetcorn
– 200g peas
– 80g green beans
– 2 spring onions
– 1 brown onion
– 30ml soy sauce
– 30g hoisin sauce
– 15g fresh grated ginger
– 1clove crushed garlic

Instructions
– Bring the rice to the boil in a pan then turn to low and cook for about 10 minutes
– Heat a large wide-based pan and add the chicken thighs and hoisin sauce for about 10 minutes until cooked through
– Prepare the vegetables, finely chopping the green beans, carrot and brown onion
– When the chicken thighs are cooked put them on a board and shred them apart
– Return the pan to a medium heat with a drizzle of olive oil, add the chopped onion, carrots and green beans and cook for 5 minutes. Then add the ginger, garlic, sweetcorn and peas
– Make a well in the centre of the pan and crack the egg into the well breaking up the yolk. Let the egg set slightly then mix it up with the vegetables
– Add the rice and chicken to the pan and cook for 5 minutes to heat everything through and the rice starts to crisp slightly
– Pour the soy sauce over, stir through and serve with sliced spring onion

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