Sticky Chinese chicken with egg fried rice

Sticky Chinese chicken with egg fried rice

The key to good fried rice is to cook the rice the night before so it's completely cold when you fry it.

30 min, prep
20 min, cook

Nutrition per portion

  • Calories490
  • Protein42
  • Carbs64
  • Fat8
  • Sat1
  • Fibre1


  1. 1

    At least 2 hours before you want to eat, preferably the night before, wash, cook and drain the rice and leave to cool in the fridge.

  2. 2

    Prepare the sticky chicken marinade the night before. Mix the garlic, ginger, honey, soy sauce, rice wine vinegar, Chinese all-spice, sesame oil and chilli flakes. Add the chicken and leave overnight in the fridge to absorb the flavour.

  3. 3

    When the rice is cool, break it into individual grains to remove any big lumps.

  4. 4

    Heat a large non-stick frying pan or wok on a medium-high heat and cook the chicken until golden brown all over. Remove from the pan and add the teaspoon of sesame oil fry any vegetables you want for a few minutes.

  5. 5

    Turn the heat up to high and add the rice to the vegetables. Fry for two minutes making sure you keep the rice moving. Add the soy sauce and cook for another minute.

  6. 6

    Push the rice & veg to the outside of the pan or work to leave a space in the middle. Crack egg into the middle of the pan and slowly start stirring it into the rice and vegetables. Aim to cover as much of the rice as possible while creating small chunks of cooked egg.

  7. 7

    Add the chicken back into the pan and combine all the ingredients and cook for one more minute before serving.