Mary Berry Fried Rice

Mary Berry Fried Rice is made with long-grain rice, chicken breasts, olive oil, honey, onion, courgette, red pepper, celery, fresh ginger, garlic, medium curry powder, soy sauce, sweet chilli sauce, and lime juice. This tasty Mary Berry Fried Rice recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4-6 people.

Ingredients Needed

• 225g/8oz long-grain rice
• 2 tbsp olive oil
• 2 chicken breasts, cut into very thin strips
• 1 tbsp runny honey
• 1 onion, finely chopped
• 1 courgette (zucchini), finely chopped
• 1 red pepper, finely chopped
• 2 celery sticks, finely chopped
• 2cm/¾in piece fresh root ginger, peeled and finely grated
• 2 garlic cloves, crushed
• 1 tbsp medium curry powder
• 3 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• ½ lime, juice only
• salt and freshly ground black pepper
• 4 lime wedges, to serve

How To Make Fried Rice

1. Cook the Rice: Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse, and set aside to cool completely.
2. Cook the Chicken: Heat the olive oil in a frying pan, season the chicken strips with salt and pepper, and add them to the pan. Drizzle with honey and fry quickly over high heat for a few minutes until golden and just cooked through. Remove the chicken from the pan and set aside.
3. Stir-Fry the Vegetables: Add the onion, courgette (zucchini), red pepper, and celery to the pan. Fry for 4–5 minutes, stirring frequently. Stir in the ginger, garlic, and curry powder, and fry for another minute.
4. Combine Ingredients: Add the cooled rice, soy sauce, sweet chilli sauce, and lime juice to the pan. Toss everything together and season with a little salt and pepper. Return the cooked chicken to the pan and mix well.
5. Serve: Spoon the fried rice into hot bowls and serve with lime wedges on the side.

Recipe Tips

• Use Day-Old Rice: For the best texture, use leftover rice from the day before. It’s drier and less sticky, which helps it fry better.
• Cut Ingredients Uniformly: Make sure to chop the chicken and vegetables into even-sized pieces. This ensures they cook evenly and look great in the dish.
• Prep Ahead: Have all your ingredients ready before you start cooking. This makes the cooking process smoother and faster.
• Adjust Spice Levels: If you like it spicier, add a pinch of red pepper flakes or more sweet chilli sauce to suit your taste.
• Don’t Overcrowd the Pan: When frying the chicken and vegetables, cook in batches if necessary. Overcrowding can steam the ingredients instead of frying them, which affects the flavor and texture.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover fried rice cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. It will keep well for up to 3 days.
• Freeze: To freeze, place the cooled fried rice in a freezer-safe container or bag, removing as much air as possible. It can be frozen for up to 2 months. To thaw, move the container to the fridge for several hours or overnight before reheating.
• Reheat: Heat a little oil in a frying pan over medium heat. Add the fried rice and stir occasionally for about 5–7 minutes, or until it’s heated through and slightly crispy.

Nutrition Facts

Serving Size: 1 serving (about 204g)

• Calories: 248
• Total Fat: 2.7g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 293mg
• Total Carbohydrate: 49g
• Dietary Fiber: 1.8g
• Sugars: 1.8g
• Protein: 5.8g​

Try More Mary Berry Recipes:

• Mary Berry Creme Caramel
• Mary Berry Salted Caramel Cake
• Mary Berry Salmon And Broccoli Quiche
• Mary Berry Lamb Moussaka