Mary Berry Fried Rice

Alright, let’s get this out of the way first: fried rice can go terribly wrong if you’re not careful. I’ve made versions that were either too wet, too bland, or just… sad. But then I tried Mary Berry’s take on fried rice, and it’s a total game-changer.

It’s quick, full of flavour, and doesn’t need a wok the size of a small planet. There’s chicken for protein, loads of veggies for colour and crunch, and a clever little mix of soy, lime, and curry powder that gives it this warm, zingy taste that’s so much more than just “leftover rice with stuff”.

And if you’re the sort who eyeballs things and hopes for the best — don’t worry. This recipe can take it.

Ingredients List

• 225g long-grain rice — cooked, drained well, and completely cooled. Cold rice = better fried rice.
• 2 tbsp olive oil — or use sesame oil for a bit of extra depth.
• 2 chicken breasts — thinly sliced so they cook in minutes.
• 1 tbsp runny honey — gives the chicken a lovely golden glaze.
• 1 onion, finely chopped
• 1 red pepper, deseeded and diced
• 2 celery sticks, diced
• 1 courgette (zucchini), diced — don’t overthink it, just chop it small.
• 2cm piece of ginger, peeled and grated — adds warmth.
• 2 garlic cloves, crushed
• 1 tbsp curry powder — go medium or mild depending on your preference.
• 3 tbsp soy sauce — salty, savoury, essential.
• 1 tbsp sweet chilli sauce — adds sweetness and a tiny bit of heat.
• Juice of ½ lime — for brightness.
• Salt & pepper, to taste
• Lime wedges, to serve

How to Make It

1. Cook the rice ahead of time, if you haven’t already. Drain it well, rinse with hot water to fluff it up, and let it cool. Fried rice loves rice that’s not clingy or soggy.
2. Heat your oil in a big frying pan or wok over medium-high heat. Season the chicken strips with salt and pepper, then fry them until cooked through.
3. Add the honey and stir-fry until golden and glossy, about 2–3 minutes. Take the chicken out and set it aside on a plate.
4. In the same pan, throw in the onion, pepper, celery, and courgette. Stir-fry for 4–5 minutes until they start to soften.
5. Add the ginger, garlic, and curry powder and cook for another minute. The smell at this point? Unbelievable.
6. Tip in the cold rice and give everything a good mix. Add in the soy sauce, sweet chilli sauce, and lime juice. Toss everything around until it’s piping hot and evenly coated.
7. Add the chicken back in, give it a final toss, season to taste, and that’s it.

Serve it up in warm bowls with a wedge of lime on the side. I usually squeeze mine right over the top.

Common Mistakes (And How to Fix Them)

Why is my rice soggy?
It wasn’t cooled or drained properly. Next time, spread it on a tray after boiling and let it dry out a bit.

Why is it bland?
Add more soy sauce, lime, or even a dash of fish sauce. Rice soaks up flavour — don’t be shy.

Why is it clumpy?
Overcooked or hot rice will clump. Use cold, day-old rice if possible.

My mistake?
I once tried to double the recipe in a small frying pan. The result? A stir-fried mountain that steamed itself into mush. Use a big pan and don’t overcrowd it.

Storage & Reheating

Fridge:
Cool the rice quickly and store in an airtight container for up to 5 days.

Freezer:
Yes! Portion it out into freezer bags and freeze for up to 1 month.

Reheat:

• Stovetop: Best method — add a splash of water and reheat in a frying pan.
• Microwave: Works too — cover and heat in 2-minute bursts, stirring in between.

What Goes Well With It?

• Fried or poached egg — the runny yolk makes it lush.
• Pan-fried salmon or glazed tofu — quick proteins that sit nicely on top.
• Steamed broccoli or bok choy — for a bit of green.
• Crispy spring rolls or dumplings — because why not?

FREQUENTLY ASKED QUESTIONS

Do I have to use chicken?
Nope! Prawns, tofu, or even leftover roast pork work beautifully.

Can I make it vegetarian?
Easily. Leave out the chicken and add mushrooms, peas, or edamame for protein.

Can I use microwave rice?
Yes — but make sure to let it cool before frying or it’ll go sticky.

Can I make it spicy?
Absolutely — add more sweet chilli sauce or toss in a chopped fresh red chilli.

Try More Mary Berry Recipes:

• Mary Berry Leftover Roast Pork Fried Rice
• Mary Berry Red Rice Salad
• Mary Berry Crushed New Potatoes

Nutrition Facts

Amount Per Serving

• Calories 238
• Total Fat 4.1g
• Saturated Fat 0.7g
• Trans Fat 0g
• Cholesterol 25mg
• Sodium 530mg
• Potassium 104.1mg
• Total Carbohydrates 45g
• Dietary Fiber 1.5g
• Sugars 0.8g
• Protein 5.5g