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Chicken Fried Rice

Chicken Fried Rice

with Sweetcorn and Sesame Seeds

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Looking for a tasty midweek dinner option? Try cooking up our Chicken & Rice with Sweetcorn & Sesame in just 20 minutes for a balanced and tasty meal.

Allergens:SesameCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 pot(s)

Sesame Seeds


280 grams

Diced Chicken Thigh

1 pack(s)

Sugar Snap Peas

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 unit(s)


1 tin(s)


1 sachet

Ginger Puree

1 sachet


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat20.0 g
of which saturates5.0 g
Carbohydrate76 g
of which sugars10.0 g
Protein41 g
Salt3.19 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Pour the boiling water into a saucepan and bring back to the boil. Stir in the basmati rice and a pinch of salt. Cook until the rice is tender, 10-12 mins. Drain into a sieve or colander and keep to one side.


Meanwhile, heat in a large deep frying pan over medium heat (no oil!) and add the sesame seeds. Cook, stirring regularly, until golden, 2-3 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl and set aside. Heat a splash of oil in the empty frying pan over high heat. When hot, add the diced chicken thigh, season with salt and pepper and cook until browned, 4-5 mins. TIP: Cook in batches if necessary. Turn occasionally.


As the rice and chicken cook, chop the sugar snaps into 1cm pieces. Trim the spring onion then thinly slice. Peel and grate the garlic (or use a garlic press). Zest the lime and chop into wedges. Drain the sweetcorn.


Once the chicken is browned, add the sesame seeds and stir-fry until beginning to colour, 2 mins. Add half the spring onions, ginger puree, sriracha, garlic and sugar snaps to the pan and cook for 2 mins more, stirring frequently. TIP: The sriracha is spicy, so just add half if you don't like heat. Add the drained sweetcorn to the pan and stir-fry until piping hot, another 2 mins. Lower the heat to medium.


The chicken should be cooked through by this stage. If not, cook for a couple of mins more. IMPORTANT: The chicken is cooked when no longer pink in the middle. When the chicken is ready, stir the cooked rice into the pan and heat until piping hot, 1-2 mins. Make sure you evenly distribute the chicken, sugar snaps and sweetcorn.


Remove the pan from the heat and stir in the soy sauce and lime zest. Share between your bowls and finish with a sprinkle the remaining spring onions. Serve with a wedge of lime and Enjoy!