Serve this yummy fakeaway dish with egg fried rice or another rice of your choice.

Ingredients (serves 2 people, adjust accordingly):

  • 250g chicken breast – diced
  • 130g white long grain rice
  • 10ml toasted sesame oil
  • 1 egg
  • 1 tsp five spice
  • 4tbsp cornflour
  • 15g fresh ginger
  • 160g peas
  • 3 spring onions
  • 1 garlic clove
  • 1 red chilli
  • 15ml soy sauce
  • Pepper
  • Salt
  • Sugar
  • Vegetable oil


  1. Cook rice as per packet instructions, usually 10-15mins.
  2. Add cornflour, 1 tsp sugar, pinch of salt, 1 tsp five spice and black pepper to taste, into a bowl and mix it all together.
  3. Dice your chicken breast and add to the bowl, making sure the chicken is fully coated.
  4. Heat a large non-stick pan with a drizzle of vegetable oil, over a medium to high heat.
  5. Once the pan is hot, add the coated chicken and cook until golden brown and crispy, making sure the chicken is cooked through.
  6. Chop the spring onions & garlic clove, grate the ginger, and slice your red chilli. Add these to the pan and cook for a further 2-3 minutes. Once done, set aside.
  7. Once the rice is cooked, add peas, toasted sesame oil and soy sauce and cook for 2-3mins.
  8. Crack your egg into a mug, break the yolk and stir the egg into the rice for 1-2mins.
  9. Serve the salt & pepper chicken over the egg fried rice.

Macro breakdown per serving…

Calories – 570kcal

Carbs – 81.1g

Fat – 12.7g

Protein – 58g

Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!