Spicy chicken fried rice

Spicy chicken fried rice

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(21 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite

Nutrition and extra info

Nutrition: per serving

  • kcal538
  • fat7g
  • saturates1g
  • carbs77g
  • sugars8g
  • fibre6g
  • protein48g
  • salt1.91g
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  • 300g mixed basmati and wild rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 chicken stock cube
  • 4 skinless chicken breasts, thinly sliced
  • 3 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • good pinch chilli flakes
  • handful coriander, roughly chopped
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 red peppers, deseeded and thinly sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 400g can kidney bean, rinsed and drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.

  2. Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

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Comments, questions and tips

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29th Jun, 2010
I found this recipe very bland! I added ground coriander, paprika, a sliced onion, garlic some balsamic vinegar and some tomato puree and I still didn't find this spicy in the slightest. I had to spoon over some Discovery Chipotle chilli sauce in the end. I don't think I will be making this again!
3rd Jun, 2010
This dish is very filling, I personally don't think it needs any extra ingredients. It takes quite a long time to prepare it, i.e. chop up everything, but it is definitely worth the effort.
20th Aug, 2009
19th Dec, 2008
made this for the family last night - as per recipe. Very quick and easy and very successful.I will experiment next time.
29th Oct, 2008
Don't put tomatoes in to this, it really doesn't need them. I've made this 3 or 4 times now, and on the last two occasions added two handfuls of sultanas - it works!
8th Jul, 2008
I made this for me & my partner - was lovely - so simple to make - I added a tin of chopped tomatoes & as I couldn't find chilli flakes, I used 2 tsps of paprika - was lovely.
26th Jun, 2008
Very bland dish, not enough flavour, will not be making again.
katycooks's picture
15th Jun, 2008
I literally just made this. I added mushrooms and a tin of tomatoes as per the suggestions above. What a corker of a recipe! Wonderful flavour, textures, and colours. And dead simple to make. Delicious!
24th Mar, 2008
very tasty .. tasted even better the next day :)
13th Feb, 2008
very tasty, didn't do it with rice though, had it with potato instead. also added the chopped toms suggested in an earlier post.


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